Meanwhile, to make the “cheesecake” filling, in a blender or food processor, purée the avocado flesh, basil, the juice of three limes, 4 tablespoons of honey and the melted coconut oil at full speed until smooth. Taste. If it needs more zing, add another squeeze of lime juice to the mix. If you prefer more sweetness, add an extra bit of honey. Spoon the filling over the frozen base and chill in the fridge for 1 hour. The cake will last for three days in the fridge like this.