Preheat oven to 400°. Stir all ingredients together in a medium mixing bowl. Firmly press mixture into the bottom of a 9 inch springform pan. Bake until lightly browned, about 8 minutes. Transfer to cooling rack and allow to cool.

While the crust bakes, place the dates into a small saucepan and cover with water. Bring to a simmer and cook for 5 minutes. Remove from heat and drain. Allow to cool for a few minutes. Place dates into food processor bowl with coconut oil. Blend until smooth, stopping to scrape down sides of bowl as needed and thinning with water as needed, until a smooth paste is formed. Spread mixture in an even layer over crust. Sprinkle with peanuts.

Place all ingredients into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.

Spread mixture in an even layer over caramel and peanuts.

Place cheesecake into refrigerator and chill for 3-4 hours, until set. You can speed things up by placing it in the freezer for the first hour.

Place all ingredients into medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Allow to simmer, uncovered, until apples are tender and most of the liquid has cooked off, about 10-12 minutes. Remove from heat and allow to cool.

Spread over cheesecake layer once set.

Stir ingredients together in small bowl, thinning with as much water as needed. Drizzle over apple topping.