To make the base, blitz the almonds and pumpkin seeds together in a food processor until they form an even sized crumb. Add the dates, coconut oil and salt and blitz again until the mixture is well combined and a small amount holds together when squeezed between your fingers. Press the mixture firmly into the base of a springform cake tin and chill.
To make the cheesecake filling, blend the cashews, coconut yoghurt, maple syrup, coconut oil and vanilla extract until completely smooth. Remove 1 cup of this filling to a separate mixing bowl, stir through 2 tablespoon of almond milk to loosen it a little and set aside. Add the pumpkin puree and spices to the mixture that’s still in the blender and blend again to combine.
Pour the pumpkin flavoured filling into the cake tin and smooth the surface. Freeze for 1-2 hours, then pour over the plain vanilla filling, smooth the surface, sprinkle with maple pumpkin seeds (if using) and return to the freezer for at least 6 hours, or until set. At this point the cheesecake should be set but sliceable. If you keep it in the freezer for longer it will eventually freeze solid, which is no problem, just let the cheesecake thaw at room temperature for an hour or so before serving. The cheesecake will continue to soften at room temperature.
To make maple pumpkin seeds, toast the pumpkin seeds in a dry frypan over medium heat until they are golden and fragrant. Add the maple syrup and stir for a few minutes until the maple syrup has caramelized and coated the pumpkin seeds. Sprinkle with cinnamon and salt, then scrape the pumpkin seeds out onto a dinner plate, spread evenly and allow to cool. Break the pumpkin seeds up into clumps to garnish the cheesecake.
Soaking the cashews first will soften them and allow them to blend to become perfectly smooth. Soak cashews in cold water for 8 hours or overnight, or in very hot water for about half an hour, before draining and rinsing.
Use store bought pumpkin puree if you prefer, otherwise make pumpkin puree by cooking chunks of peeled pumpkin until tender then blending until smooth. Use any leftover puree for soup.
The finished cheesecake can be stored in the freezer. Allow at least an hour (maybe two) for it to thaw and soften enough to serve.