Sticky Date Cheesecake - cooking recipe

Ingredients

1/4 cup pitted dates
1 tsp baking soda
1/2 cup light brown sugar
3 tbsp butter
3/4 cup self-rising flour
2 None eggs
None None Cheesecake
1 lb full-fat cream cheese, at room temperature
2 tbsp granulated sugar
1 cup heavy cream
2 tsp powdered gelatin, bloomed in 2 tbsp ice water
None None Butterscotch Sauce
1/3 cup light brown sugar
1/3 cup heavy cream
3 1/2 tbsp butter

Preparation

Preheat oven to 400\u00b0F. Lightly grease and line an 8 inch square cake pan.
For the sticky date crust, combine dates, 1/4 cup water and baking soda. Set aside for 5 mins then transfer to a food processor. Add sugar and butter. Process until smooth. Add flour and eggs. Process until just combined. Transfer to prepared pan, smooth top and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan then chill for 30 mins.
For the cheesecake, beat cream cheese and sugar until smooth. Add cream and beat until combined. Mix 1/4 cup cheesecake batter with bloomed gelatin. Gently heat until gelatin melts. Combine with main cream cheese mixture then transfer to prepared pan. Chill for 3 hours, or overnight, until firm. Cut into 16 squares.
For the butterscotch sauce, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer for 5-10 mins, until sauce thickens.
Serve sticky date cheesecake drizzled with butterscotch sauce.