Preheat the oven to 350 degrees.

Cut a circle for the bottom of a springform pan and grease with coconut spray or oil. Place crumbs and granola into a food processor and blend on high until broken down slightly.

Add remaining ingredients and process until thoroughly combined.

Press firmly (I like to use the bottom of a ramekin) into the pan. Place onto a baking sheet and bake for 15 minutes.

Set aside on the cooling rack to cool while you prepare filling.

Drain and rinse cashews. Place all ingredients into a food processor and blend on high until you achieve a creamy smooth consistency. Scrape down sides as needed. I blended for approximately 4 minutes. Can be done in a high speed blender as well. Scrape the cheesecake mixture onto the prepared crust and tap several times to release any air bubbles.

Place into the freezer to set. This will take several hours. Overnight is best.

Remove the cheesecake from the freezer and gently remove the springform ring. Use an offset spatula to smooth any edges. Top the cake with Salted Tahini Caramel drizzle. Be generous! Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!

Place back in the fridge to set. When ready to serve, top with pecans, slice and enjoy!

Drain dates and add all ingredients to a food processor. Blend on high for several minutes until caramel is smooth. Add more water if the mixture is too thick.