First, place the figs in a medium sauce pan and cover with water. Bring the water to a boil and turn the heat down to low and simmer for 10 minutes.

Let the figs rest for 2 hours to rehyrdrate.

Strain the figs but reserve the water. Remove the stems from the figs and place them in a food processor and pulse. Start adding the reserved water and continue to pulse until you have a smooth paste.

Remove the paste and set aside.

Next prepare the crust by putting the sunflower seeds, coconut flakes, 1/4 teaspoon of sea salt, 1/2 teaspoon of cinnamon, 1 Tablespoon of coconut oil and 1 Tablespoon of the fig spread in the food processor and pulse for 2 minutes. You do not want a nut butter just a rough crumble. Put 1 spoonful of the crust in each cupcake paper.

In another medium sauce pan add the grapefruit pieces, 1/4 cup of maple syrup and 1/4 teaspoon of arrowroot. Bring to a boil and turn the heat to medium and low boil for 10 minutes. The mixture will reduce and darken into a syrup. Set aside to cool.

To prepare the cheesecake combine the cream cheese, eggs and vanilla and mix with a hand blender until smooth. Add in the grapefruit syrup and the 2 tablespoons of maple syrup blend for 1 more minute. Next fold in 1 cup of the fig paste.

Pour the mixture into the individual cupcake papers and place in the oven at 350 degrees for 30 - 35 minutes. The centers should still be wobbly. Chill for at least 6 hours and garnish with one teaspoon of fig spread and a sliver of grapefruit.

Enjoy!