How to make dacquoise cheesecake with nuts and dates

• Preheat the oven to 160 degrees (top-bottom mode).
• Crush the biscuits into fine crumbs, add melted butter and mix.
  200 g biscuits , about 80 g butter
• Line a 22-24 cm diameter baking pan with parchment paper.
• Pour in the crushed biscuits with butter and press them onto the bottom and sides of the pan (to a height of about 2-3 cm).
• Mix the chopped hazelnuts and dates with the dulce de leche and spoon onto the bottom of the springform pan - I placed them in "mounds".
  about 65 g roasted nuts, about 55 g dates, 2 tablespoons dulce de leche
• Place all cheesecake batter ingredients into a large bowl and blend briefly - just until combined.
  1 kg quark cheese, 4 eggs, 200 g dulce de leche, 2 tablespoons potato starch
• Check the taste and if the cheesecake is not sweet enough, add powdered sugar - mix with a spoon.
• Pour the mixture into the springform pan.
• Place the cheesecake in the oven and bake for about 1.5 hours.
• After this time, turn off the oven, but leave the cheesecake inside until it cools down.
• Then transfer the cake to the refrigerator for a few hours - or overnight.
• Prepare the caramelized nuts - put butter into a thick-bottomed pan, add sugar and water, and start heating.
  about 100 g hazelnuts, 1 teaspoon butter, 2 tablespoons sugar, 3 tablespoons water
• When the caramel turns straw-colored, add the roasted nuts and mix until the caramel slightly darkens and coats the nuts.
• Carefully transfer the nuts onto parchment paper and leave to cool.
• If you are not using the nuts immediately, transfer them to an airtight container.
• Before serving the cheesecake, whip the heavy cream stiffly together with powdered sugar.
  250 ml heavy cream, 1 tablespoon powdered sugar
• Spread whipped cream on top of the cheesecake.
• Sprinkle with lightly chopped caramelized nuts and decorate with small meringues.