Grease an 8-inch springform pan with coconut oil, or line with parchment paper. (You can use a 9-inch or smaller pan, but the cheesecake will be thinner. For a thick cake, use 6 or 7 inch.)

Pulse the ingredients for the crust in a food processor, until it becomes dough-like and just sticks together. Do not over process. Pat down the crust in your springform pan. If it isn't sticky enough, add the water. Set in the freezer while you prepare the filling.

Place all ingredients for the cheesecake filling, except for the pumpkin purée, pumpkin pie spice, and turmeric, in a blender. Omit the coconut oil if you are oil-free. Blend until very smooth and no lumps remain. Set aside ½ cup of the mixture to make the design on top.

Add the pumpkin filling and pumpkin pie spice to the blender, and blend until smooth. If you want it to look more orange and bright, add the turmeric for color. Pour the pumpkin cheesecake filling over your prepared crust.

Drizzle stripes of the plain white cheesecake filling over the orange pumpkin filling, so there are alternating orange and white stripes. Drag a knife horizontally, perpendicular to the vertical lines, alternating directions (a "zig-zag" type motion), across the layers, to get the swirls shown in the photos. Set in the freezer for at least 3 hours, or until firm.

Take out of the freezer, and run a warm knife around the edges to loosen the cake, before removing from the springform pan. Top with pecans and whipped coconut cream. Leftovers can be frozen for a week. Enjoy!