Preheat oven to 350°F (175°C) and line three 4-inch springform pans with parchment paper.

In a large mixing bowl, whisk together the almond flour with the oat flour. Add coconut oil, maple syrup, and vanilla extract and mix until it forms a slightly sticky dough.

Divide the dough into the three springform pans and press it down firmly. I recommend placing a layer of parchment paper on top and using a glass to press the mixture.

Bake for about 12 minutes, or until slightly golden brown. Remove from heat and let cool completely. In the meantime, prepare the chocolate ganache.

Place the dark chocolate chips in a small bowl and set aside. Bring the almond milk to a boil, then transfer to the chocolate chips bowl and let it sit 2 minutes. Whisk until the chocolate is melted and fully combined with the almond milk. Pour the chocolate ganache on top of the crust, in the springform pans. Place in the refrigerator while you prepare the vanilla layer.

For the vanilla cream: place all the ingredients in a blender and blend on high speed until smooth. Taste and adjust the sweetness to your taste, add 1-2 tablespoons of coconut sugar if needed and blend again. Pour the vanilla cream on top of the chocolate ganache. Make sure the chocolate ganache is set before pouring the cream on top. Refrigerate until the vanilla cream has firmed up, or freeze for 30 minutes.

Prepare the pumpkin cream: combine all the ingredients in a blender and blend on high speed until smooth. Again, taste and adjust the sweetness and spices to your taste. I don't have a sweet tooth so you might have to add some coconut sugar.

Pour the pumpkin cream on top of the vanilla cream and freeze for another 30 minutes, or until set.

You can freeze it and thaw on the counter for 20-30 minutes before serving, or keep it in the refrigerator for a creamier texture. Optionally, top with whipped coconut cream before serving and grated nutmeg.

Pumpkin cheesecake will keep for up to 1 month in the freezer or 5 days in the refrigerator.