Mix all ingredients for the crust in a medium-sized bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside
Beat cream cheese, coco sugar and coconut syrup in a large bowl with an electric mixer on medium speed until the mixture becomes fluffy.
Add eggs, one at a time. Beat on low speed just enough to incorporate each egg before adding another.
Add remaining ingredients. Beat on low to mix well.
Pour filling over crust.
Bake approximately 50 minutes or until the center is almost set. A pick placed into the center will still have a small amount of batter on it. Turn the oven off and let the cheesecake set in the oven for another 60 minutes.
Remove from oven, and run a small knife around the rim of the springform pan in order to loosen the cheesecake from the sides.
Continue cooling on a wire rack until the pan is cool to the touch.
Remove the outer ring of the pan. Cover the cheesecake with plastic wrap and refrigerate for 4 to 24 hours before serving.
Written by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.