Fantastic GAPS Cheesecake

I tried to prepare this recipe , but made some adaptations to make it fruit-sweetened (and my cream would NOT whip!). It was really fantastic anyway. Then, I made some more adaptations and came up with a much easier and super-tasty version; here it is.

This recipe makes 1 10-inch springform pan.

2 c. raw macadamia nuts, or soaked/dehydrated raw pecans
1/4-1/2 tsp. cinnamon
6 T. butter
4 pitted dates

Preheat oven to 300f. Line the pan with a circle of parchment.

Combine all ingredients together in the food processor, and process till mixture looks like chunky nut butter. Press evenly into the bottom of the pan, and bake for 10-15 minutes or until lightly browned. Cool completely before filling.

1 1/2 c. pitted dates, OR 2/3 c. raw honey
3-4 tsp. unflavored gelatin
3 T. cold water
4 cups sour cream (24-hour-yogurt made with 2 pints of heavy cream)
2 T. vanilla
1 tsp. lemon zest

Combine water and gelatin in a tiny saucepan, and stir until gelatin is dissolved. Heat gently, while stirring, just till hot (don't scorch!)

In the food processor, process the dates until they are a fine paste. (Alternatively, add honey along with the following ingredients.) Add the vanilla, lemon zest, and the gelatin mixture, and process until smooth. Scrape down the sides often.

There will be flecks of date throughout if you used dates. Add half the sour cream and pulse to combine. Add the rest of the cream and blend just until smooth and uniform--make sure everything is completely blended, but do not overprocess, or you will end up with butter!

Pour filling into cooled crust and refrigerate at least 4 hours before serving. Place in freezer for two hours before cutting the cake. Garnish with fresh fruit if desired (before freezing).

Any leftovers can be frozen (thaw for 10-15 minutes before serving, or enjoy cold), for a fantastic ice cream cake!