1. Blend almonds, oats, cinnamon until the consistency is uniform.
2. Add butter, salt, and 100 grams of date paste and blend until the mass is uniform.
3. Spread the mass in a baking pan and bake the cheesecake base in an oven at 200 degrees Celsius (392 degrees Fahrenheit) for 10 minutes or until the top is golden brown. Let the cheesecake base cool on the countertop for about half an hour.
4. Now mix the cream cheese and the remaining 125 grams of date paste. Spread it over the now-cooled base so the top of the cake is flat. Cover the cheesecake and place it in the refrigerator. Let it cool for a minimum of 2 hours before serving.
5. Place your frozen raspberries between two cutting boards and crush them. Sprinkle the raspberry fragments over your presentation and it's ready to serve.
