Method

Make base:

• 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 to a fine crumb.
• Add the melted butter and process until combined.
• Press the mixture into the base of the prepared slice tin and bake for approx. 10 minutes.

Prepare 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.

Make 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 it.