Method

• Preheat the oven to 160 degrees
• Line a 20cm square tin with baking paper
• Place the sunflower seeds, almonds and walnuts in a food processor and blend until they are a fine crumb
• Add the melted butter and process until combined
• Press into the base of the prepared slice tin and bake for approx
• 10 minutes
• While the base is cooking prepare the filling
• Using a cake mixer, beat the cream cheese, vanilla and sugar until smooth
• Scrape down the sides to ensure it is all mixed and smooth
• Add the eggs one at a time and once incorporated add the cream
• Mix until just combined
• When the base comes out of the oven, spread the cheesecake filling over and place back in the oven
• Bake for 30-40 minutes until the slice has a very slight wobble when you move the tin
• Allow to cool to room temp while making the greengage topping
• Wash and de stone the greengages and place in a pot with the honey, water and vanilla
• Cook on a moderate heat until the greengages are starting to break down and there is minimal liquid
• Add the agar agar and continue to cook on low for a minute or two until the agar agar is dissolved
• Spread the greengages over the cheesecake filling
• Refrigerate the slice and once it is completely cold (overnight is great if you have time) you can slice