Base
Make the base as per instructions on the website. Line the bottom and sides of a springform pan (21cm) with baking paper. I filled my base up the 3/4 of the way up the sides and still had some extra left over. Bake prior to filling with cheesecake.
Cheesecake Filling
Pre-heat oven to 150c. Beat cream cheese and sugar until it is smooth. Add vanilla essence, eggs and cream. Beat till smooth and creamy. Pit and chop dates roughly and fold through the cream cheese mixture. Pour into pre-baked tart base. Bake for 50-55 minutes or until the cheesecake seems firm with a slight wobble in the middle. Leave out to cool, chill in the fridge for an hour.
Butterscotch Sauce
Place a small pan on medium heat on the stove. Put in the butter and sugar and cook until sugar has dissolved. Once dissolved pour in the cream and set aside. The sauce will thicken as it cools.
To Serve
Place walnuts in butterscotch sauce, drip off excess sauce and set aside to cool. Beat cream until thick. Fill the cream into a piping bag with a star tip and pipe around the edge of the cheesecake and in the centre. Place cooled walnuts on each piped mound. Drizzle butterscotch sauce onto the cheesecake