Soak the raw cashews in filtered water for at least 2 hours, then drain and rinse thoroughly.
Place the pumpkin seeds and the pitted medjool date into a food processor and pulse until the mixture forms a sticky, coarse crumble.
Press the pumpkin seed mixture firmly into the bottom of a small lined ramekin or springform pan to create a solid crust layer.
In a high-speed blender, combine the soaked cashews, chocolate protein powder, cacao powder, and 1/4 cup of water.
Blend on high until the filling is completely smooth and velvety, adding one extra tablespoon of water only if necessary to help the blades move.
Pour the chocolate protein filling over the prepared crust and smooth the top with a spatula.
Garnish the top with a few extra pumpkin seeds for texture.
Place the cheesecake in the freezer for 1-2 hours until firm.
Remove from the freezer and let sit at room temperature for 10 minutes before serving to achieve the perfect creamy consistency.