This might be the easiest cheesecake ever! It tastes like much more complicated ones I’ve had, and it can be thrown together pretty quickly. I garnished mine with some chocolate sauce and mashed strawberries, but it is awesome on its own, too!
To make the crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup Kelapo Coconut Oil, melted
In a small bowl, combine the crumbs and sugar; add coconut oil and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
3 Tablespoons sugar
8 ounces sour cream
1 teaspoon vanilla
Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into crust. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.
Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes. Let cool to room temperature, then refrigerate.