Tasha’s Coconut Macadamia Cheesecake

Ingredients

• 1 cup vanilla animal cookies
• 1 cup granola
• 1/2 cup plus 2 tablespoons ground macadamia nuts
• 1/2 cup plus 2 tablespoons pure maple syrup
• 1/4 cup vegan margarine, melted
• 1 12.3-ounce package firm silken tofu
• 1 12 ounce package vegan sour cream
• 2 8-ounce packages vegan cream cheese
• 1/2 cup unsweetened coconut milk
• 1 tablespoon pure coconut extract
• 1/2 cup shredded coconut
• 1 champagne mango, sliced for garnish

Instructions

1. Bring sour cream and cream cheese to room temperature. Preheat oven to 350 degrees F. Lightly oil a 9-inch spring form pan.
2. Place the animal cookies, granola and 1/2 cup macadamia nuts in a food processor and blend until crumbly. Transfer to a bowl and mix in 2 tablespoons maple syrup and melted margarine.
3. Press into the bottom of the pan to form a crust. Bake for 5 minutes. Set aside to cool.
4. Place the tofu, sour cream, and cream cheese in a large food processor and process until smooth. Add remaining maple syrup, coconut milk, and coconut extract and process again until combined.
5. Pour over the prepared crust and bake in the center oven rack until firm, about 40 minutes.
6. Turn the oven off and leave the cheesecake in for an additional 30 minutes.
7. Remove from oven and let cool to room temperature. Refrigerate for several hours before serving.
8. Remove pan sides, sprinkle top evenly with shredded coconut and remaining macadamia nuts, arrange sliced mango in the center. ENJOY!