1) Preheat the oven to 180c / 160c fan assisted.
2) Grease a deep round 22cm cake tin and line the base with parchment paper.
3) Place the dates in a food processer and blitz until coarsely chopped.
4) Add the oats, sunflower seeds and cinnamon and blitz until finely chopped and combined.
5) Add the coconut and melted butter, mix until combined.
6) Transfer the mixture into the tin and press firmly.
7) Bake for 10 minutes until lightly golden. Set aside to cool. Reduce the oven to 170c / 150c fan assisted.
8) Place the cream cheese, creme fraiche, vanilla and honey into a clean food processer and blitz until just combined.
9) Add the eggs and lemon juice, blitz until just combined and smooth.
10) Pour the mixture over the base and bake for 55 minutes until almost set. Turn off the oven and leave to cool in the oven with the door slightly ajar for approx 3 hours.
11) Carefully remove the cheesecake from the tin. Place in the fridge to chill completely, preferably over night before serving.
Makes 12 slices.
