For the pie crust, put the nuts and dates in a food processor. It should form some sort of a paste with chunks of nuts in there. Scoop it into a spring form pan and distribute evenly with your hands. Set aside.
Preheat the oven to 350 F/ 175 C. Fill a deep (heat proof) eating plate with water. Place it on the lower rack of your oven.
Put all the filling ingredients together in a bowl and beat with a whisk until smooth. Pour the mixture on top of your crust. Place the pan on the oven rack above the plate with water.
Bake for 30 minutes. When done, leave in the closed oven for ten minutes. Then let it cool at room temperature for another 30 minutes. This will prevent the cheesecake filling from cracking. Place in the fridge overnight (or at least 6 hours) to let it 'cook' further.
Take it out of the fridge and cut your cake into little slices of heaven!