Blend all ingredients, except coconut oil and poppy seeds in a high-speed blender until smooth and creamy
Add coconut oil and blend until fully incorporated
Add 1 TB of poppy seeds into the mixture, but do not blend. Gently hand-mix these in with a spatula instead.
Remove your cheesecake pans from the freezer
Pour the mixture evenly across the three tins, straight over the blueberry layer (which should be completely frozen)
Pat the tins gently on your counter to remove any air bubbles
Evenly sprinkle the remaining poppy seeds over the top of each cheesecake
Place in the freezer to set for at least 5 hours, or overnight
Garnish with dried flowers, fresh blueberries, candies ginger and a blueberry coulis