make the base -in a food processor, pulse cookies, pecans, and dates until crumbly. -add 3 tbsp milk and blend until sticky, adding more milk if needed so the mixture presses together easily. -press firmly into the bottom of an 8- or 9-inch springform pan lined with parchment. freeze while preparing filling.

make the filling -in a large bowl, beat cream cheese until smooth. -add greek yogurt, cottage cheese, pumpkin puree, protein powder, honey, pumpkin spice, vanilla, and salt. u002du002dblend until creamy and mostly lump-free (it's ok if the cottage cheese isn't 100 smooth). -taste and adjust sweetness/spice.

assemble cheesecake -pour filling over chilled crust and smooth top. -cover and refrigerate at least 6 hours (or overnight) until firm. for a super clean slice, freeze 1–2 hours before cutting.

make date caramel -blend softened dates, 1/3 cup milk, and vanilla in a high-speed blender or food processor until silky smooth. -add more milk a tablespoon at a time until it reaches a pourable but thick caramel consistency. chill until ready to use.

serve -spread or drizzle date caramel over the cheesecake before serving. -optional: sprinkle some toasted pecans on top.