Preheat oven to 375°. Grease 2 mini springform pans with coconut oil.
Prepare crust by pulsing oats in blender until fine powder is formed. Add dates and coconut oil and blend until mostly smooth (you'll need to scrape the sides down a few times. Press mixture into bottom of pans to form crust.
Drain tofu and combine it in blender with maple syrup, vanilla, cornstarch and salt until smooth. Transfer half of mixture to bowl and set aside.
Prepare pumpkin layer by blending half of tofu mixture with pumpkin puree and pumpkin pie spice until smooth. Pour over crust in pans.
Prepare cream cream cheese layer by blending half of remaining tofu mixture with cream cheese. Transfer to bowl and set aside.
Prepare chocolate layer by blending remaining tofu mixture with 1 tbs cocoa powder and 1 tbs peanut butter.
Spoon equal amounts of chocolate and cream cheese mixtures over pumpkin filling layers. Use a knife to lightly swirl them together.
Bake in oven for 25-30 minutes, until edges are firm. Let cool completely before slicing.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/10/27/chocolate-cheesecake-swirl-pumpkin-pie-vegan-gluten-free/