Baked cheesecake with oatmeal and cocoa base

Preheat the oven to 180º.

Crush the oat flakes with the cocoa and melted butter, then put them in a baking pan with baking paper, pressing them with a spoon.

Put the mascarpone, spreadable cheese, whipping cream, eggs and date paste in a bowl and mix with the mixer.

Put the mixture on the oat base and bake at 180º with fan for 30 minutes and another 5 minutes at 200º.

Let it cool for about 1 hour and put it in the refrigerator for at least 3/4 hours.