Break up the rusks and place in the bowl of a food processor with the shredded coconut, dates and olive oil. Process to a coarse meal that comes together when pressed. Press into a lined & greased 6-inch (15-cm) springform pan. Set aside.
A few hours before you’re ready to serve, remove the frozen cheesecake from the mold and set onto a plate. Defrost in the refrigerator for a couple of hours. Test the center with a toothpick to be sure it’s completely defrosted and serve drizzled with a little honey, maple syrup or petimezi on top.