Preheat your oven to 160°C (325°F)/fan 140°C (275°F)/gas mark 3. To make the base, rub the flour, oats, and butter together in a bowl until the mixture resembles breadcrumbs. Alternatively, pulse briefly in a food processor.
Season well with salt and pepper.
Line a 20cm springform tin with greaseproof paper. Press the oat mixture firmly and evenly into the base, ensuring there are no gaps to prevent the filling from escaping.
Line the base with another sheet of greaseproof paper and fill with baking beans or raw rice. Blind-bake for 12 minutes, until the crust is lightly golden.
Remove the beans and paper and set the base aside.
Reduce the oven temperature to 140°C (275°F)/fan 120°C (250°F)/gas mark 1.
Bring a large pan of salted water to a boil. Prepare a bowl of iced water.
Add the shelled broad beans to the boiling water and cook for just 2 minutes.
Using a slotted spoon, immediately transfer the beans to the iced water to stop the cooking process and preserve their bright green colour.
Once cool, you can peel the outer skin from each bean for a more tender texture, though this is optional.
Drain and set aside.
In a small frying pan, heat the sunflower oil over a medium heat and gently fry the sliced spring onions until just soft and fragrant.
In a large bowl, beat the eggs, then mix in the cream cheese, whipping cream, and lemon zest until smooth.
Carefully fold the blanched broad beans and softened spring onions into the cream cheese mixture.
Season generously with salt and pepper.
Pour the filling evenly over the pre-baked oat base.
Bake for 30–40 minutes, or until the filling is just set with a slight wobble in the centre.
Allow the cheesecake to cool in the tin for at least 15 minutes before serving warm, or cool completely to serve cold. To serve, carefully release from the tin, slice, and garnish with a generous mound of fresh pea shoots.
Peeling the broad beans after blanching gives a smoother, more vibrant filling, but if you're short on time, you can skip this step.
