Mix graham crackers and ginger snaps with butter in a food processor until fine crumbs. Press onto a cheesecake pan. Put aside. Mix cream cheese, sugar, eggs and vanilla extract all at room temperature until creamy and well combined.
In a separate bowl, knead the date paste with butter and spices. Pour 1/3 of cheese mix on the crust and then spread the date mix on top. Pour the rest of cheese mix. Bake on 330 F for 58 minutes.
Open the oven and leave cheesecake inside to cool down for an hour and a half. Refrigerate for at least 6 hours. Mix sour cream with sugar and vanilla and top the cheesecake with it. Drizzle caramel sauce upon serving.