For the crust

1. Line the base of a  7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
2. Soak the dates in warm water for 10 minutes to soften.
3. Using a food processor, blend the dates. Add the shredded coconut and coconut oil and blend until fully combined. Add an extra date if the crust is not sticking.
4. Evenly the crust mixture into the pan and set aside. Clean out the food processor for the next step.

For the cheesecake filling

1. Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Set aside.
2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
3. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
4. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. The cheesecake should be fully solidified before slicing.

For the caramel