The comments were: “Best dessert ever” and “Oh my gosh” so I had to keep it.
1 1/2. Cup graham crackers
1/2 tsp salt
Sprinkle of cinnamon
1/3. Cup coconut palm sugar
Blend well in food processor and press into springform pan. Bake 375c for 17min. Prepare date layer
2 Cups dates
1/2 Cup water
scratch of salt
Blend well in food processor. Place crust in freezer shortly then spread date mixture on crust. If you made extra you now have the very useful “Date Paste” Next, Caramel Sauce.
1/2 Cup Raw coconut palm sugar
1/2 Cup coconut milk
tsp Vanilla extract
Bring water and sugar to a boil stirring constantly. Add the rest of the ingredients and cook on a low boil for 10 or more minutes until the sauce thickens and turns dark. Set aside to cool and prepare cheesecake.
900g (two packages) Cream cheese
1tsp Vanilla powder
1tsp Vanilla extract
300ml Whipping cream
Whip all ingredients in a mixer. Then, slowly add whipping cream on low speed;) keep going till peaks form. Spread mixture over date paste layer. when cooled spiral on the caramel and swirl the back of a fork in the top to mix it up, or just leave it as a side sauce. Place in fridge to cool and Harden overnight.
it’s worth the effort if you are craving a cool salted cloud of caramel and cookie crunch!