In a food processor, combine walnuts and oats and process until a fine meal is formed.

Then, add in dates and maple syrup, processing until a sticky ball of dough is formed.

In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.

In a blender, combine all ingredients and blend until smooth and creamy. Add in almond milk as needed, if it's too thick for your blender to process. However try to use as little almond milk as possible.

Pour cheesecake mixture over crust and let settle.

Set cheesecake in the freezer for six hours, or overnight.

Once cheesecake has set and hardened, top it with any fresh berries you like.

Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!