• Make a batch of KJ’s Copycat Oreo Cookie Crumble BUT mix it together with a fork (or hand dough blender). Spread a layer into a 9" parchment-lined springform pan. Keep out 3/4 cup and bake on a parchment-paper lined baking sheet (to be used in the cheesecake and on top). Bake the crust and also the crumble at 350° for about 12 minutes. Set aside. Cool completely. 

Toasted Coconut: (some for the cheesecake itself and some for garnish on top)

• 3/4 cup unsweetened coconut
• 1/2 tsp. water
• 1 1/2 tsp. THM Gentle Sweet

Toast in the oven at 350° until browned. Keep an eye on it...it burns fast. Set aside.

No-Bake Cheesecake:

• 1 1/2 cups heavy whipping cream
• 24 ounces cream cheese (1/3 fat works great)
• 1 tsp. coconut extract
• 1 1/2 tsp. vanilla extract
• 2/3 cup THM Gentle Sweet
• 1/2 cup toasted coconut (from above)
• 1/2 cup of the Copycat Oreo Crumble

Whip the heavy cream and vanilla into stiff peaks and set aside. In a separate bowl, mix the cream cheese, coconut extract and Gentle Sweet until smooth and creamy. Gently fold the whipped cream mixture into the cream cheese mixture and mix well. Fold in the 1/2 half cup toasted coconut and the 1/2 cup of the Oreo Crumble. Plop the cheesecake mixture by spoonful onto the cooled crust and smooth the top. Cover with plastic wrap and chill in the fridge for three hours.

The Topping

Caramel Sauce:

• 6 tsp. butter
• 1/2 cup allulose
• 1/2 cup heavy whipping cream
• 1/4 tsp. xanthan gum
• 1 tsp. vanilla extract
• 1 tsp. caramel extract

In a frying pan, mix the butter and allulose until melted over medium heat. Cook until the butter browns. Simmer for about five minutes. Add the whipping cream, vanilla and caramel extract. Simmer a few minutes more. Remove from the heat and stir in the xanthan gum. Make sure to sprinkle it all around and stir to keep from getting clumps. Cool it completely.

Chocolate Sauce:

• 1/3 cup milk chocolate chips
• 1 tsp. coconut oil

Place in the microwave until melted. Start with 20 seconds, stir and microwave a little more until melted.

Cake Assembly:

Put 1/4 cup toasted coconut on top, then layer the 1/4 cup Oreo Crumble on and drizzle with the chocolate sauce. Finally drizzle with the caramel sauce.

enJOY!