Preheat oven to 350° F. In a small bowl, mix 4 Tbsp of ground flax with 8 Tbsp water. In another small bowl, mix 2 Tbsp of ground flax with 4 Tbsp water. Set both small bowls in the fridge for at least 10 minutes, until the consistency becomes thick and egg-like.
Soak dates in warm water for at least 10 minutes to soften. Soak raw sunflower seeds in boiling water for at least 10 minutes to soften.
Add dates (without the soaking water) to food processer or high speed blender and pulse to a chunky paste. Add walnuts and oats and pulse to loosely combine. Press mixture into the bottom and slighly up the sides of a 9 in. springform pan and bake 10-12 minutes until golden brown.
Add all cheesecake filling ingredients (minus the sunflower seeds) into a food processer or high-speed blender and mix until smooth. Add in the sunflower seeds (without the soaking water) 1/2 cup at a time, mixing until smooth. Pour cheesecake filling into a large bowl and set aside.
In a separate large bowl, mix all pumpkin filling ingredients until well-combined.
Alternate spoonfuls of cheesecake and pumpkin filling onto the crust. This will create the swirl effect when finished.
Use a butter knife to "swirl" the top layer of the cheesecake together. This does not have to be perfect!
Bake cheesecake at 350° for 1 hr. 45 minutes, or until inserting a toothpick into the center comes out clean.
For best results, cover cheesecake and allow it to cool in the fridge overnight. This will ensure cheesecake is served at the right temperature and consistency.
Optional: Serve with vegan whipped cream. Enjoy!
