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Wrap the bottom of a 9-inch square spring form or removable pan with aluminum foil.
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Prepare Crust: Combine cookie crumbs, sugar, salt, coconut oil and melted butter until all crumbs are moist. Lightly press crumb mixture into prepared baking dish. Bake the crust in a preheated
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In a mixing bowl, beat cream cheese until smooth. Add in and sugar and beat again, then the sour cream and coconut cream. Add eggs one at a time to the cream cheese mixture, beating well after each addition. Add cornstarch and vanilla extract and beat one more time until fully blended.
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Spoon mixture on top of prepared crust, smoothing to completely cover the crust. Bake in a preheated 325°F oven for 35-40 minutes until center no longer wobbles and edges are just starting to turn golden.
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Remove from oven and let cool completely before refrigerating, chill for at least 2 hours before serving.