Preheat the oven to 350° F. Line a springform 8-inch pan with parchment paper. Add all crust ingredients (except the coconut oil) to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.
Place the dough in the parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 15 minutes. Increase the temperature to 375° F and continue another 5 minutes until slightly browned.
While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice and vanilla in a food processor and pulse until very smooth and creamy. Add the matcha tea powder and pulse again to thoroughly mix. Pour the filling into the pan on top of the baked crust. Refrigerate for overnight or a minimum of 6 hours to set the filling.
Place all ingredients for the chocolate glaze in a small saucepan and heat on low, stirring frequently until smooth. Allow to cool slightly before drizzling over the cheesecake.
Yield: one 8-inch cheesecake
Per serving - 762 calories, 61 g fat (68% calories from fat), 16 g protein, 48 g carbohydrate, 6 g fiber, 0 mg cholesterol, 84 mg sodium