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squirrelydan76
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Add walnuts, raisins and dates to a food processor and blend until all is a uniform crumble size.
Pour into the bottom of a 7 inch springform pan and press down firmly to create a crust.
Add all cheesecake ingredients to a blender and blend until very smooth and creamy. This may take some patience to get it really smooth but it is worth the effort.
Spoon into the springform pan on top of the crust layer. Smooth the surface slightly and then tap the springform onto the counter to settle any air pockets. Then smooth the surface with a butter knife or the back of a spoon.
Place cheesecake in the freezer for at least 2 hours.
Once the cheesecake is firmed up in the freezer, place all ganache ingredients into a blender and blend until really smooth.
Remove cheesecake from springform and place it onto a plate or cake stand.
Pour ganache over the cheesecake allowing it to run down the sides slightly.
Keep in the fridge for up to a week.
Garnish as you choose. I decorated mine with fresh strawberries and raspberries.