The cheesecake is made with a mix of cream cheese and almond butter which results in a smooth, rich and almost salty layer

40mins
1hr 15mins plus chilling
10 people
For the base
130g crushed salted pretzels
130g plain flour
100g porridge oats
150g dates -pitted and chopped
Pinch salt
For the filling
240g creamy almond butter
675g cream cheese
180g light brown sugar
3 large eggs, room temperature
60g sour cream
1 tbsp pure vanilla extract
½ teaspoon salt
Topping
225g mini pretzels
100g chocolate – melted
25g desiccated coconut – toasted
25g chopped pecans
2 tablespoons date syrup