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 oats into a food processor and blend on high until oats are broken down slightly.

Add remaining ingredients and process until thoroughly combined. Press firmly into the pan 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 the side 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 in a 350 degrees oven for 50-55 minutes or until the filling is no longer jiggly. Place on a cooling rack until room temperature and then cover and place in the fridge for a minimum of 4 hours or overnight for best results.

Remove the cheesecake from the fridge and top the cake (using an offset spatula) with the snickerdoodle icing. Be generous! Place back in the fridge to allow the icing to set slightly.

Finally, add caramel to the top of the cake. Use an offset spatula to evenly spread out the caramel. Let it run down the sides. The more the merrier!

Remove pit from dates, and place in a bowl. Cover with hot water and allow to soak for 30 minutes to 1 hour.

Add very soft dates to a high-speed blender and add remaining ingredients. Blend on high until smooth and creamy.

Add caramel ingredients into a small pot and bring to a gentle boil. Remove from heat and place in a small jar.