In medium, thick-bottomed pot, combine berries. Add remaining compote ingredients and whisk well (don’t worry about breaking up the fruit).

Simmer mixture for about 30-40 minutes to break down and soften, to allow the fruits to soften and break down. Liquid will become thick.

Once the mixture looks thick enough, remove from heat. Note: For a less chunky, smoother compote, puree mixture, then let cool.

Preheat oven to 350 degrees F. In pot, melt coconut oil.

In large bowl, mix together all crumble ingredients (except for coconut oil). Pour in melted coconut oil and mix until crumble-size pieces form. Set aside.

In smaller bowl, combine cream cheese, yogurt, honey, pumpkin seeds and sugar to create cheesecake layer. Whip until smooth.

In pan lined with unbleached parchment paper, transfer in ⅔ crumble mixture, then layer on cheesecake mixture and spread out evenly.

Add a layer of compote, then add the rest of the crumble. Bake for 30-40 minutes