Sticky Toffee Cheesecake

**Making the Crust:**

1. Mix graham cracker crumbs, chopped walnuts, melted butter, and granulated sugar until well combined.
2. Press the mixture evenly into the bottom of a greased 9-inch springform pan.

**Making the Date Cheesecake Filling:**

1. Blend chopped dates with hot water until smooth.
2. In a mixing bowl, beat cream cheese and date paste until smooth.
3. Add brown sugar, sour cream, vanilla extract, eggs, flour, and salt. Mix until combined.
4. Pour filling over crust and tap gently to release air bubbles.
5. Bake in a water bath at 325°F for 50-55 minutes, until edges are set but center is slightly jiggly.
6. Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.

**Making the Sticky Toffee Sauce:**

1. Melt butter in a saucepan, then add cream, brown sugar, vanilla, and salt.
2. Simmer until thickened, then let cool slightly.

**Assembly:**

1. Remove cheesecake from pan and pour sticky toffee sauce over the top.
2. Garnish with walnuts or dates if desired.
3. Chill before serving.