Crust     Make a batch of KJ’s Copycat Oreo Cookie Crumble recipe:

• 1/2 cup black cocoa powder (if you use regular cocoa, it won't have quite the Oreo flavor)
• 1/2 cup coconut flour
• 1/2 tsp. xanthan gum
• 1/4 tsp. baking soda
• a generous pinch of mineral salt
• 1 stick (1/2 cup) unsalted butter, softened
• 3 Tbsp. egg whites 
• ½ tsp. vanilla extract 
• 1/2 cup THM Gentle Sweet 
• 2 Tbsp. water

Mix together with a fork (or pastry blender). Spread a layer onto a prepared springform pan. Put the remaining mixture on a parchment paper-lined baking sheet. (to be used as topping) Bake in an oven 12 minutes at 350°. Check at 10 minutes to make sure the crumble doesn’t burn. Set aside. Cool completely

No Bake Cheesecake

• 1-1/2 cups heavy whipping cream
• 24 ounces cream cheese (1/3 fat works great)
• 1-1/2 Tbsp. vanilla extract
• 1 tsp. lemon extract
• 2/3 cup Gentle Sweet

Whip the heavy cream into stiff peaks and set aside. In a separate bowl, mix the cream cheese, vanilla extract, lemon juice, and Gentle Sweet until smooth and creamy. Gently fold the whipped cream mixture into the cream cheese mixture and mix well. Plop the cheesecake mixture by spoonful onto the cooled crust and smooth the top. 

The Top 

• 2 teaspoons coconut oil
• 2-3 oz. chocolate chips
• 2 tsp., Gentle Sweet (if using a dark chocolate chip, don’t need for milk chocolate chips)
• leftover Oreo Crumble from above

Melt together the chocolate chips and coconut oil in the microwave, 30 seconds at a time, stirring in between. Be careful not to overcook so it doesn’t seize up. Mix well and stir in the Gentle Sweet. Gently pour/spread the mixture over your cheesecake to create a “magic shell” for it. Lastly, top with the leftover Oreo Crumble. Refrigerate the cheesecake for at least three hours before serving.

enJOY!