Ingredients
**For the Date Cheesecake Filling:**
- – 8 ounces of chopped dates
- – 1/3 cup of boiling water
- – 32 ounces of cream cheese (softened)
- – 3/4 cup of light brown sugar
- – 2 tablespoons of all-purpose flour
- – 2/3 cup of sour cream
- – 4 large eggs
- – 1 tablespoon of vanilla extract
- – 1/4 teaspoon of salt
**For the Sticky Toffee Sauce:**
- – 1/2 cup of unsalted butter
- – 2/3 cup of heavy cream
- – 1 cup of brown sugar
- – Pinch of salt
- – 1 teaspoon of vanilla extract
**For the Crust:**
- – 1 cup of fine graham cracker crumbs
- – 1/2 cup of finely chopped walnuts
- – 6 tablespoons of melted unsalted butter
- – 3 tablespoons of granulated white sugar
Instructions
**Making the Crust:**
- Mix graham cracker crumbs, chopped walnuts, melted butter, and granulated sugar until well combined.
- Press the mixture evenly into the bottom of a greased 9-inch springform pan.
**Making the Date Cheesecake Filling:**
- Blend chopped dates with hot water until smooth.
- In a mixing bowl, beat cream cheese and date paste until smooth.
- Add brown sugar, sour cream, vanilla extract, eggs, flour, and salt. Mix until combined.
- Pour filling over crust and tap gently to release air bubbles.
- Bake in a water bath at 325°F for 50-55 minutes, until edges are set but center is slightly jiggly.
- Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.
**Making the Sticky Toffee Sauce:**
- Melt butter in a saucepan, then add cream, brown sugar, vanilla, and salt.
- Simmer until thickened, then let cool slightly.
**Assembly:**
- Remove cheesecake from pan and pour sticky toffee sauce over the top.
- Garnish with walnuts or dates if desired.
- Chill before serving.