Aunt Patty's Cream Coconut Cheesecake

Crust Ingredients (enough for 2 cheesecakes):

1 package honey graham crackers

2-3 cups roasted almonds

Combine in food processor, add 1/2-3/4 cup coconut sugar. Melt 1/2 cup butter and 1/2 cup Aunt Patty's Raw Extra Virgin Coconut Oil. Mix into crust. Pat crust into 2 springform pans (up sides a little)

Bake at 350 degrees for 10 minutes. Put a cookie sheet on rack below to catch drips. Turn on fan. Cool slightly.

Filling for Cream Coconut Cheesecake (makes 2)

32 ounces cream cheese

1 cup Aunt Patty's Coconut Cream

6 eggs

1 cup Coconut Sugar

2 tablespoons vanilla (could use coconut extract if you wish)

2/3 cup clover honey

Blend well in food processor until creamy. Blend well in food processor until creamy. Pour into pie shells and bake 35-40 minutes in a 350 degree oven or until knife inserted in center comes out clean. Cool then chill in refrigerator. Can serve topped with whipped cream, or be creative.