1. Lightly oil a 10-inch springform pan with coconut oil.
2. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream into stiff peaks. Transfer to a small bowl and set aside in the refrigerator. Replace the mixer bowl without washing.
3. In a food processor, combine the pistachios and graham crackers with 3 tablespoons of the coconut oil, the cinnamon, the cardamom and 2 tablespoons of the sugar. Add a pinch of salt and pulse until the mixture clumps easily. Transfer to the springform pan and spread evenly over the bottom. Press down with the bottom of a juice glass to pack it down evenly.
4. Scoop the flesh from the persimmons and purée in a blender until smooth. Set aside 
1/2 cup of the puree and store the rest in the refrigerator.
5. Combine the goat cheese, the remaining 3/4 cup coconut oil, and the remaining 1 cup sugar in the mixer fitted with the whisk attachment and beat for 2 to 3 minutes, until smooth. Fold in the 1/2 cup persimmon purée, the lime juice and a pinch of salt. Fold in the whipped cream. Pour the mixture into the springform pan and smooth the top. Chill in the refrigerator for at least 4 hours, until firm.
6. To serve, remove the pan sides and cut the cheesecake into wedges. Garnish each serving with a generous spoonful of the persimmon purée. The cheesecake will keep in the refrigerator for up to 4 days.

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