1. Mix biscuit crumbs and melted butter in a bowl and then press into the base of a lined 9cm x 20cm loaf tin. Chill. 2. Preheat oven to 160°C. 3. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. 4. Beat in the egg. 5. Stir through the chopped dates an the flour. 6. Pour filling onto the prepared base and bake in a moderately slow oven (160C.) for 25 minutes or until just set. Cool in the oven with the door ajar. Chill. 7. To make the caramel fudge sauce- combine the brown sugar, butter and cream in a small saucepan. Stir over a low heat for 5 minutes, or until thickened. 8. Cut the cheesecake into thick slices and place onto serving plates. Drizzle with some sauce and serve with some extra cream or ice-cream if desired. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
