To make the cheesecake base, combine the oat, flour, protein, agave and water and mix well. Use your hands to help bring together. (add more water or coconut oil if needed) Press this into the base of a lined 20cm loose bottom cake tin, making sure to bring this up around the sides.
Pop the base into the freezer whilst you prepare the filling.
In a high speed blender or food processor, blitz together all of the ingredients (apart from the protein bar) for the pumpkin layer until smooth and creamy.
Pour this onto your base. Chop the protein bar into small chunks and stir these into the filling. Leave your cheesecake to set up in the freezer for 4 hours or overnight.
For the delicious pecan topping, roughly chop your nuts and gently toast these in a pan with the agave and spices and toast until caremelised. Add these on top of your cheesecake and serve!
