Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For the raspberry puree, combine raspberries, dates, a pinch sea salt and lemon juice in a food processor and process until smooth. Set aside.
To make the filling, in a high speed blender or food processor, combine coconut, avocados, coconut water, coconut nectar, sea salt, vanilla, matcha and mint in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.
To assemble cheesecake, pour 1/3 of the filling over the crust then drop the puree by the 1/2 tsp over that and swirl it with a knife. Pour half the remaining filling over that (carefully so that you don't disturb the swirl). Then drop the swirl over that by the 1/2 tsp and swirl it with a knife. Pour the remaining filling over that carefully, then drop more of the swirl by the 1/2 tsp over it and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls
Place in the freezer for about 4 hours to firm up. Once the cake has chilled, Garnish the top with raspberries before serving.
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 3 cups raw cashews soaked for 4 hours and drained in the filling.