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1
In a food processor pulse the Cheerios and granola until they are very fine.
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2
While the processor is running add your melted coconut oil.
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3
Empty contents into a spring form pan and push down to form a crust.
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4
Bake at 350 for 10 mins.
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5
Kick the oven back to 325
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6
Wash your food processor;).
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7
To the processor add cream cheese and pulse until completely blended and smooth.
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8
Add your sugar and salt and pulse for another minute
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9
Add vanilla and while food processor is running add eggs one at a time until each one is completely blended.
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10
Add lemon juice and lemon zest.
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11
In a measuring cup, measure out sour cream and heavy cream mix together.
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12
Add tablespoon of flour to that mix and whisk until all the clumps are gone.
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13
Again, while food processor is running add that mixture to the cheesecake batter.
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14
Blend until all ingredients are blended and smooth
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15
Add your mixture to the crust and bake at 325 for an 1hr 15mins.
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16
**either bake cheesecake in a water bath OR add water to an over safe bowl and place next to cheesecake on the cooking rack** Turn your oven off, and crack the oven door and let it sit in the oven for another 30-40mins.
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17
Take out and let it cool completely before adding your toppings.
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18
FOR THE SOUR CREAM GLAZE- mix all the ingredients by hand until smooth.
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19
Leave in fridge until ready to use
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20
FOR THE RASPBERRY SAUCE- add raspberry jam and water to a pot on medium low heat and whisk until smooth.
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21
Bring to a light boil.
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22
Make a slurry of about 1 tablespoon corn starch and water- whisk until smooth.
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23
Then add that to your raspberry.
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24
Whisk again until smooth and turn your heat off.
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25
Remove from stove and let it cool completely until ready for use
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26
When the cheesecake is cooled completely (4+ hours) add a thin layer of the sour cream glaze and top it off with the raspberry sauce.
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27
Refrigerate for about an hour before serving
