Baked honey cheesecake

This better-for-you baked honey cheesecake features a coconut, oat and date crust.

INGREDIENTS
50g pitted medjool dates
180g (2 cups) rolled oats
40g (1/4 cup) sunflower seeds
1/2 teaspoon ground cinnamon
50g (2/3 cup) shredded coconut
100g butter, melted
2 x 250g pkts light cream cheese, cubed
250g crème fraîche
2 teaspoons natural vanilla extract
105g (3 1/2 tablespoons) honey
3 eggs
60g (1/4 cup) lemon juice
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METHOD
Step 1
Preheat the oven to 180C/160C fan forced. Grease a deep, round 22cm (base measurement) springform cake pan. Line base with baking paper.
Step 2
Place dates in a food processor and process until coarsely chopped. Scrape down sides with a spatula.
Step 3
Add the oats, sunflower seeds and cinnamon and process until finely chopped and combined. Add coconut and melted butter and process until combined.
Step 4
Transfer mixture to prepared pan and press firmly into base and side (approx. 3cm up the sides). Bake for 10 minutes or until lightly golden. Remove from oven. Set aside to cool. Reduce oven to 170C/150C fan forced. Clean and dry food processor.
Step 5
Place cream cheese, crème fraîche, vanilla and honey in the food processor and process until just combined. Scrape down sides with a spatula.
Step 6
Add eggs and lemon juice. Process until just combined and smooth. Pause to scrape down sides with spatula, if needed.