Vanilla Caramel Swirl Cheesecake
[Vegan]

To Make the Crust:

1. Put the dates, almonds, and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
2. Line a 6-inch cake mold with release with parchment paper
3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm.

To Make the Filling:

1. Put all the filling ingredients in a high-speed blender. Blend until smooth.
2. Pour the filling into the mold over the crust.
3. Tap the mold on the counter a few times to release any trapped air bubbles.

To Make the Caramel Sauce:

1. Mix the caramel sauce ingredients in a bowl.
2. Pour the sauce over the cheesecake into the mold and swirl by dipping a chopstick into the cheesecake and moving the stick around.
3. Loosely wrap with stretch film and place in the freezer for 4 hours.