Make the Crust

In a food processor, pulse the cookies, pecans, and dates until crumbly. Add 3 tablespoons of milk and blend until the mixture becomes sticky and holds together when pressed. Add additional milk, 1 tablespoon at a time, if needed.

Press the mixture firmly and evenly into the bottom of an 8- or 9-inch springform pan lined with parchment paper. Transfer to the freezer while you prepare the filling.

Make the Filling

In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, cottage cheese, pumpkin purée, protein powder, honey, pumpkin pie spice, vanilla, and sea salt.

Blend until creamy and mostly smooth. It's okay if a little texture from the cottage cheese remains. Taste and adjust the sweetness or pumpkin pie spice as desired.

Assemble the Cheesecake

Pour the filling over the chilled crust and smooth the top into an even layer. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.

For extra-clean slices, transfer the cheesecake to the freezer for 1–2 hours before slicing.

Make the Date Caramel

Add the softened dates, ⅓ cup milk, and vanilla to a high-speed blender or food processor. Blend until completely smooth and creamy.

Add additional milk, 1 tablespoon at a time, as needed to create a thick but pourable caramel consistency. Refrigerate until ready to serve.

Serve

Spread or drizzle the date caramel over the chilled cheesecake. If desired, finish with a sprinkle of toasted pecans. Slice and enjoy!