Line an 8x8 inch dish with parchment paper. In the bowl of a food processor, process the dates and walnuts until they are in small chunks. Add the oats and salt and pulse until the whole mixture is finely chopped. Press the crust into the prepared dish. Let sit in the freezer while you make the filling.

Place the ingredients for the cheesecake in a blender. Blend until smooth. Pour over the crust. Freeze the cheesecake for at least 6 hours until set it. It can then be cut into bars and kept in the fridge until serving. If your cheesecake is frozen longer than 6 hours, let it sit at room temperature for 20 minutes before serving.

While the cheesecake freezes make the cherry topping. Place all the ingredients for the topping in a saucepan set over medium heat. Heat, stirring constantly at first until the cornstarch and sugar are dissolved. Continue to cook until the mixture comes to a simmer. Let it simmer for 2-3 minutes until thick and bubbly. Pour into a bowl and chill until serving.

Serve each slice of cheesecake topped with the cherries. Enjoy!