Melt the chocolate using double boiler method: In a small pot, bring water to a boil, remove the pot from the heat (steaming water should be enough to melt the chocolate). Place a small bowl over the pot, it should not touch the surface of the water. Add the finely chopped chocolate and coconut oil to the bowl and stir until the chocolate is melted. Place the bowl with the chocolate in the fridge for about 15 minutes or longer. The chocolate should thicken slightly but still be pourable.
Place the apricot halves, with the cut-side down on a chopping board lined with a piece of baking paper. Pat them thoroughly dry with paper towels (or the chocolate won't stick to it).
Using a teaspoon, pour the chocolate over the apricot halves so that it resembles the bees' stripes. Place the board with the apricots in the fridge.
Make the bees' heads: Place the bowl with the chocolate in the freezer for a short while. The chocolate should be almost set but still pliable. Scoop small amounts of the chocolate with a teaspoon, cover your hands with cocoa and form small balls with your palms. Place the balls on a piece of baking paper and put it in the fridge until the chocolate is set.
When the chocolate is set place the apricot halves and their chocolate heads on top of the cheesecake.
Make the eyes from a thick icing: mix a small amount of powdered sugar with just a drop of water and stir with a toothpick until very thick. Apply with a toothpick on the heads so that they resemble 'the eyes'.
Make the wings: Cut 2 small slits on top of the apricots, insert 2 flaked almonds into the slits.
You can also decorate the cheesecake with edible flowers.
Enjoy!