Baked Pumpkin Cheesecake
[Vegan, Gluten-Free]

For the Crust: 

1. Pulse walnuts and oats in a blender or food processor until they turn into a fine meal.
2. Add coconut oil and maple syrup and pulse some more until you get a crumbly mixture.
3. Preheat the oven to 350°F. Line a tall 6-inch or regular 7-inch spring-form pan with parchment paper.
4. Press the crust evenly onto the bottom of the pan and set it aside.

For the Filling: 

1. Rinse and drain the soaked cashews and add them to the blender with the remaining filling ingredients.
2. Blend until completely smooth.
3. Pour the filling on top of the crust and smooth out the top with a spatula.
4. Bake for about 50 minutes until firm on top and around the edges.

For the Maple Pecans: 

1. Toss the pecans with maple syrup and sprinkle with sea salt. Place on a lined baking sheet and place in the oven 10 minutes before the cheesecake is done.
2. Let it roast for 10 minutes until golden brown and fragrant.
3. Remove both the pecans and cheesecake from the oven and let them cool down.

To Serve: 

1. Transfer cheesecake to the fridge and chill uncovered for a minimum of 4 hours or overnight until set.
2. Decorate with the maple pecans and enjoy! Store leftovers in the fridge for up to a week.