Line an 8x8inch square baking dish with plastic wrap
In a food processor combine the dates, pecans, orange zest and shredded coconut and blend until the mixture is crumbly and there are no chunky pieces.
Pour the mixture into the square baking dish and press firmly down with your hands so that its packed evenly into the base of the dish
In a food processor or blender combine all of the filling ingredients and blend until completely smooth and creamy.
Pour the filling over the base and spread evenly with a spatula. Put the dish in the freezer and allow to freeze for minimum 2 hours.
To make the cranberry sauce, in a sauce pan on medium heat combine the cranberries, orange zest, orange juice and honey. Let simmer for approximately 15 minutes until the cranberries have all popped and the mixture has begun to thicken (it will thicken more as it cools)
Once the cranberry sauce has reached room temperature, pour it over the cheesecake and serve.