Line a 20cm round spring form tin with baking paper. Place the base ingredients in the bowl of a food processor and process until the mixture comes together and holds when pressed between your thumb and forefinger. Tip into the prepared tin and press down to create as even a layer as possible. Refrigerate for 30 minutes or longer.
Place the macadamias, coconut cream, coconut oil, maple syrup and lemon juice in the bowl of a food processor or a high-speed blender and blend until smooth. Pour 1/3 of the mixture into a separate bowl and set aside. Dissolve 1 tablespoon of gelatin in ¼ cup of boiling water and, with the motor running, add the gelatin to the mixture in the blender and blend to combine. Pour into the tin over the base layer. Return to the refrigerator and allow to set for 30 minutes.
After 30 minutes, rinse the blender and add the remaining mixture along with the blueberries. Process or blend until smooth. Dissolve the remaining tablespoon of gelatin in ¼ cup boiling water and, with the motor running, add the gelatin and blend to combine. Pour over the lemon layer and return to the fridge. After 15 minutes, decorate with the remaining blueberries and allow to set completely before carefully removing from the tin and serving in thin slices. Decorate with edible flowers if desired.
Note: for a vegan version of this recipe, omit the gelatin and place the cheesecake in the freezer as you go along to set the layers. It will require you to freeze the lemon layer for up to 1 hour to set before pouring over the blueberry layer and 30 minutes for the blueberry layer to start to set before decorating with blueberries. Remove from the freezer 15 minutes before serving to soften slightly. Store any remaining cheesecake, covered, in the freezer.