Citrus and passionfruit cheesecake

Method

1. For the base, heat a frying pan over a medium heat, add the oats and toast for 4-5 minutes, stirring occasionally until they start to turn golden and give off a toasted aroma. Remove the pan from the heat, tip the oats into a medium bowl and add the cacao nibs.
2.  In the small bowl of a food processor (or mini chopper), whizz the almond butter, dates, cinnamon, vanilla extract and 80ml water to make a smooth, runny paste. Scrape this into the bowl with the oats/cacao nibs and mix well using a wooden spoon (it will be thick and sticky). Press the mixture into the prepared tin, spreading it evenly and working it up the sides with your fingers to make a case. Cover with cling film and chill until needed.
3. For the filling: beat the cream cheese with the yogurt in a mixing bowl until smooth. Stir in most of the zests, all the lime juice, the seeds from 2 passion fruit and as much maple syrup as you think the mix needs (taste as you add it, bit by bit – if you think you can get away with less, add less).
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4. Spoon the filling into the chilled case and chill for 1 hour. Serve  with the seeds from the remaining passion fruit, the mint and the rest of the orange and lime zests.