Blend all the crust ingredients in a food processor and put to the sides. You can always substitute the nuts for another type, such as raw almonds, walnuts, or cashews, or even steel cut oats. Put to the side.
Soak the chia seeds in the coconut milk for 15 to 30 minutes. When it's ready, blend it with all the other ingredients. It should be medium thick. If you need to add more coconut milk for blending, add a tablespoon at a time, but be careful not to thin it too much.
Press the raw crust into a 8x4 glass pan or cake pan with detachable sides. Make sure it is not too thick, no more than a quarter inch. Lining the bottom with wax paper helps it cut better, or you can oil the pan well. Pour the chia cream over the crust and sprinkle with cinnamon and a few pinches coconut sugar.
Whisk or blend all the matcha frosting ingredients together well and keep to the side in a warm place. If it gets cold the frosting will solidify and will be difficult to pour on the cheesecake. You may want to warm it slightly just before topping.
Put the cheesecake in the freezer. After 2 hours, pour the (warm) matcha frosting on top and place back in freezer for another few hours. It could take 4-5 hours to get completely firm. Test it with a knife or cut it slightly to make sure it won't spill out of the middle when cutting.
When it is cold and solid, take it out of the freezer and cut into squares and eat. Put the uneaten squares back in the freezer to hold it's form.