Line the sides of a 20cm / 8" loose bottomed round tin with baking parchment.
Blitz the nuts in a food processor until they form fine nibs (if you use the ready chopped nuts these need to be ground into smaller pieces). Add the nut butter and 25g Sweet Freedom Fruit Syrup and process until the ingredients are all combined. Tip the mixture into the prepared tin and using the back of a fork or spoon to press evenly over the base.
Whisk together the cream cheese, creme fraiche and 100g Sweet Freedom Fruit Syrup, making sure that there are no lumps of cream cheese in the mixture. Next whisk in the cornflour, lemon zest and vanilla extract. Finally whisk in the eggs.
Pour into the tin and then place in the oven. Cook for 5 minutes then turn the temperature down to 110 C / 225 F / gas mark 1/4 and cook for a further 20 - 25 minutes. The edges should feel firm but the centre will still have a slight wobble.
Turn the oven off and leave the cheesecake in the oven with the door open. When it is cool transfer to the fridge and leave to chill overnight.
Serve with strawberries, blueberries, raspberries, poached rhubarb, sliced peaches or nectarines.