Before you start the recipe: place the cashew nuts in a bowl filled with water and leave for 4 hours minimum (overnight is best).
Get a cake pan with removable base.
Preheat the oven to 180°C. Grease the bottom of your cake pan.
Sliced the dates into small chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend until it become a paste. Transfer into a bowl.
Place the walnuts in your food processor and blend until finely ground.
Next, add the oats, Speculoos butter spread, dates, salt and mix until it becomes sticky.
Press into a 22cm (9in) cake tin and bake for 15 minutes.
Once baked, leave out of the oven on a wire rack, do not remove from the cake tin.
Drain the cashew nuts and place them in a food processor with all other ingredients. Blend until it has reached a smooth consistency.
Transfer into a sauce pan. Bring to a boil while stirring from time to time.
When it has reached a boiling point, turn down the heat and stir for another minute.
Pour the filling over the base.
Once the filling has cooled down, place in the fridge for 4 to 6 hours until fully set.
Optional: place some sliced of caramelised bananas on top of the cheesecake. Simply melt 1 tsp. of coconut oil in a saucepan with a 1 tbsp. of cane sugar, add the sliced bananas and fry for 1 minute or so on each side.