Preheat oven to 350 degrees. Line the bottom and sides of an 8 or 9 inch spring form pan with parchment paper.

Put walnuts, pitted dates and cinnamon into a food processor. Let it grind until it is well combined and holds together when pressed into a ball.

Press the date mixture into the bottom of your spring form pan.

Bake for approximately 10 minutes. The edges will brown slightly. Remove from oven and let cool.

In a medium bowl, whip heavy cream to stiff peaks.

Put chocolate chips in a microwaveable bowl.

Microwave for 1 minute, stir, then microwave in 30 second intervals stirring in between until chips are melted and chocolate is smooth. This usually takes a total of 2-2 ½ minutes.

In a large bowl or bowl of your stand mixer, add cream cheese and sour cream. Mix until combined.

Gradually add powdered sugar and spices. Mix until combined.

Next add melted chocolate. Mix until combined.

Finally add whipped cream, scraping bowl as needed, mix until combined. Then turn mixer up to high speed for about 2 minutes. You will notice the color getting lighter as air is incorporated.

Pour mixture onto cooled crust in your lined spring form pan. Cover with plastic wrap, making sure not to press it against the top of the cake. Chill in the fridge for several hours or overnight.

When ready to serve, decorate with shaved chocolate, berries and/or extra whipped cream.