In a mixing bowl, combine all crust ingredients and mix well.
Press into the bottom of a 9" round springform pan.
In a mixing bowl, combine all ingredients except coconut oil and beat with hand beaters for 5 to 10 minutes.
Beat in coconut oil.
Spread evenly over crust in pan.
Chill until firm (at least 4 hours, or overnight)
In a small saucepan, mix together the lemon juice, maple syrup, and maqui powder.
Bring to a simmer.
Whisk in xanthan gum and simmer for just a minute or two.
Transfer to a bowl and chill until cold.
Cut cheesecake and serve with a little bit of lemon sauce with each.