First, soak the dates in warm water for 10 minutes. Remove the dates, remove the pits, and add them to the blender with the almonds. Blitz until you obtain a coarse mixture. Take a 18 cm round or square springform pan. Line the base with parchment paper and pour in the mixture. Level it out to obtain a cheesecake base about 1/2 cm thick. Prepare the cream by adding all the ingredients to the blender. Blitz until smooth and thick. Pour the cream onto the base and level it out. Cover with plastic wrap and refrigerate for at least 4 hours. After the resting time, prepare the topping. Blend the mango with the peach and lemon juice. Add the cornstarch, stir, and transfer to a saucepan over low heat until thickened. Spread the topping evenly over the cream. Refrigerate for at least 30 minutes. Cut into cubes or slices and serve garnished with thin peach wedges and shredded coconut.