100g Butternut Snap Biscuits, crushed
2 tsp plain flour
20g butter melted
5 (125g) fresh dates, chopped
375g Original Philadelhpia Cream Cheese block, softened
1 C brown sugar
1/3 C cup caster sugar
1/3 C cream
1 tsp vanilla
1 egg
Cream, extra to serve
1. Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of a lined 9x20cm loaf tin. Chill
2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg then stir through the flour and dates. Pour filling onto prepared base. Bake in a moderately slow oven 160ºC for 25 minutes or until just set. Cool in the oven with the door ajar. Chill.
3. Combine brown sugar, extra butter and crea, in a small saucepan, stirring over a low heat for 5 minutes until thickened. Cut the cheesecake into thick slices and place onto serving plates with a drizzle of sauce and a dollop of cream. Serve immediately.