Spicy Pumpkin Almond Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. Preheat oven to 350°F.
2. Process the nuts, oats, and coconut in the food processor, leaving some texture. Then add the sugar and salt. Finally, pulse in the oil, stopping when you achieve a consistency that sticks together between your fingers.
3. Bake the crust in a pre-greased 9-inch springform pan, 10 minutes. Then, allow to cool for a few minutes before adding the filling.

To Make the Filling:

1. Preheat oven to 375°F.
2. In a high-speed blender or food processor, add all filling ingredients and process until as smooth as possible. Taste and sweeten as needed.
3. Bake for 25-30 minutes. You want to remove it from the oven when the center is still a little jiggly.
4.  Cool on the counter and then uncovered in the refrigerator to set for a couple hours. Serve with coconut whipped cream, extra maple syrup, or all by itself.