1. Preheat the oven to 180°C. Grease a baking pan with butter and line the bottom with parchment paper.
2. To make the crust: In a bowl, mix all the ingredients well, then press the mixture into the bottom of the baking pan.
3. Boil the dates in water, then add the baking soda and stir. Let it simmer on low heat for 6 minutes, then set aside to cool.
4. In a stand mixer, beat the cream cheese with Nada Greek yogurt. Add the sugar, followed by the eggs and vanilla, and mix. Then, fold in the date mixture and flour.
5. Pour the cheesecake mixture into the baking pan and bake in a water bath for about 50 minutes. Let it cool in the oven with the door slightly open.
6. To make the sauce: Combine all the ingredients in a saucepan over medium heat, stirring until the butter and sugar melt and the mixture is smooth. Remove from heat.
7. Serve the cheesecake with caramel sauce and salted pecans.
