Combine the oats, rice puffs and shredded coconut in a food processor. Process until they are like breadcrumbs.
Combine the sugar, water and coconut oil in a small saucepan and bring to the boil. Cook for 2-3 minutes more.
Pour the hot mix over the dry crumbs and add the lemon zest. Combine.
Press into the base of your dish and set in the fridge for 10 minutes.
Combine the frozen blueberries, cream cheese, yoghurt, lemon juice and vanilla in a food processor and blitz until smooth.
Add the gelatin to the boiling water and whisk well.
Add to the food processor and blitz again quickly.
Pour this layer into the dish on top of the base.
Refrigerate for 1 hour, or until set.
For the jelly layer: sprinkle the gelatin over the cup of water in a small saucepan. Add the coconut sugar and whisk until all the gelatin and sugar has dissolved.
Add the frozen blueberries to the saucepan and heat gently for 2 minutes.
Place the mixture into the food processor and blitz until smooth.
Pour through a sieve onto the cheesecake layer. Refrigerate until set.