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1
Crust: Preheat oven to 300 degrees F.
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2
Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.
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3
In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
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4
Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
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5
Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.
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6
Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.
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7
Add pineapple juice concentrate and sour cream; mix well.
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8
Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
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9
Bake for 1 hour and 10 minutes or until center is almost set.
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10
Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
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11
Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.
