Instructions

1. To make the crust, start by placing the coconut, almond, cashews, and cocoa powder into your food processor with the s-blade installed. Pulse until the nuts are mostly broken down into a coarse meal. Add in the dates, vanilla, and salt, pulsing again to incorporate. Finally drizzle with coconut oil and pulse until the mixture sticks together when pressed.
2. Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
3. For the filling, thoroughly drain the soaked cashews before placing them in a high-speed blender. Add the non-dairy milk, pumpkin puree, maple syrup, lemon juice, vanilla, and salt. Thoroughly puree until completely smooth. With the motor running, slowly stream in the coconut oil to emulsify.
4. Pour the filling on top of the crust, using a spatula to smooth out the top. Gently tap the pan on the counter a few times to release any air bubbles before stashing it in your freezer. Allow at least 3 - 4 hours for it to full set; once solid, it can be stored in the fridge until serving.
5. To make the candied pumpkin seeds, toss together the pepitas, coconut oil, coconut sugar, cinnamon, and salt in a medium bowl. Spread the seeds out in an even layer on a dehyrator sheet and dehydrate for 4 - 6 hours. If you don't mind baking them, you can expedite the process by toasting them at 350 degrees for 10 - 12 minutes, until dry to the touch.
6. When ready to serve, sprinkle the candied seeds around the border of the cheesecake and cut into slices. Enjoy chilled.