• Make a batch of KJ’s Copycat Oreo Cookie Crumble BUT mix it together with a fork (or hand dough blender). Press a layer into a 9" parchment-lined springform pan, except 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 10-12 minutes. (Or air fryer for 6-8 minutes.) Set aside. Cool completely. (They will be soft; they don’t get crispy until they cool.)

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

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

Stir together and toast in the oven at 350° until browned. Or heat in small skillet on

medium, stirring frequently. (Keep an eye on it...it burns fast.) Set aside.

Caramel Sauce:

• 2 Tbsp. butter or coconut oil
• 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 (about 4-5 minutes.). Add the whipping cream and extracts. Simmer a few minutes. Remove from the heat and stir in the xanthan gum. Make sure to sprinkle it all around and stir to keep from getting clumps. Let it cool.

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 (from above)

Whip the heavy cream and vanilla into stiff peaks and set aside. In a separate bowl, mix the cream cheese, extracts 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 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.

Chocolate Sauce:

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

Place in the microwave until melted. Start with 30 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 and the caramel sauce.

enJOY!