Sticky Toffee Date Cheesecake

Combine graham cracker crumbs, fine walnuts, melted butter, and granulated white sugar in a bowl. Mix until well combined and the mixture resembles coarse sand.
Press the mixture evenly into the bottom of a greased 9-inch springform pan.

Preheat oven to 325°F.
To a food processor or strong blender, add the chopped dates along with the hot water. Blend until you have a thick and smooth paste.
In a large mixing bowl, add the cream cheese and the date paste. Beat together until smooth and creamy.
Add in the brown sugar, sour cream, vanilla extract, eggs, all-purpose flour, and salt. Beat together again until evenly distributed.
Pour the cheesecake filling over the crust in the springform pan.
Tap the pan gently a few times on the counter to release any air bubbles.
Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath. You can also just add a tray in the oven with hot water on a rack below the cheesecake.
Bake the cheesecake for about 50 to 55 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door cracked open for about 30 minutes to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.

In a saucepan, melt the unsalted butter over medium heat.
Add the heavy cream, brown sugar, vanilla extract, and a pinch of salt to the saucepan. Stir until the sugar is dissolved.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally, until the sauce thickens.
Remove the saucepan from the heat. Let the sauce cool slightly and it will continue to thicken.

Once the cheesecake has set, carefully release it from the springform pan.
Pour the sticky toffee sauce over the top of the cheesecake, allowing it to drip down the sides.
Optionally, garnish with chopped walnuts or additional dates if desired.
Slice and serve the sticky toffee date cheesecake chilled.