Mix oats, flour, 3 Tbsp. sugar and 1 tsp. cinnamon in medium bowl until blended. Stir in butter and vanilla. Press onto bottom of 9-inch springform pan. Bake 20 to 25 min. or until edge is lightly browned.
Meanwhile, bring dates, water and baking soda to boil in saucepan; cook 5 min. Cool slightly. Pour into blender; blend until smooth.
Beat cream cheese, orange zest, remaining sugar and cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add date mixture; mix well.
Bake 40 to 50 min. or until centre is almost set. Turn oven off; let cheesecake sit in oven with door slightly open 1 hour. Remove from oven; cool completely. Run knife around rim of pan to loosen cake; remove rim. Refrigerate cheesecake overnight.
Bring cream to boil in saucepan. Remove from heat. Add chocolate; let stand 1 min. Stir until chocolate is completely melted. Serve spooned over individual servings of cheesecake.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.
If you have an immersion blender, you can use that instead of the regular blender to blend the cooked date mixture.
Calories From Fat
% Daily Value
Fat 27 g
Saturated fat 16 g
Cholesterol 105 mg
Sodium 300 mg
Carbohydrate 36 g
Fibre 3 g
Sugars 24 g
Protein 7 g
16 servings, 1 piece (119 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.