In a food processor, pulse the nuts, cinnamon and salt until the nuts are crumbly, but not a dust. Add the dates and pulse a few more times until the mixture begins to stick together. Press into the bottom of a 9” spring-form pan. Set aside.
For the cheesecake filling
Puree all the ingredients of the blood orange cheesecake flavor in a blender very well until smooth. In a separate batch, puree the chocolate cheesecake ingredients until smooth.
Pour them both into the prepared crust, alternating flavors so a swirled effect is achieved.
Allow the cheesecake to set up overnight in your refrigerator before serving.
Recipe by Plant Craft at https://www.rachelcarr.com/blood-orange-chocolate-swirl-cheesecake/