Make KJ’s Copycat Oreo Cookie Crumble (small batch) BUT mix it together with a fork (or hand dough blender). Press a layer into a small pie plate or two large ramekins, except keep out 2 Tbsp. and spread loosely 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 10 minutes. (6 minutes in an air fryer) They will be soft; they don’t get crispy until they’re cool, so set aside and let cool completely.

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

• 3 Tbsp. unsweetened shredded coconut
• 1/4 tsp. of water
• 1/4 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:

• 1 tsp. butter or coconut oil
• 2 Tbsp. allulose
• 2 Tbsp. heavy whipping cream
• 1/4 tsp. xanthan gum (may not need; see if it thickens on its own first)
• 1/4 tsp. vanilla extract
• 1/4 tsp. caramel extract

In a small frying pan, mix the butter and allulose until melted over medium heat. Cook until the butter browns. This will cook FAST! Add the whipping cream and extracts. Simmer a few minutes more. Remove from the heat and stir in the xanthan gum (if needed). Make sure to sprinkle it all around and stir to keep from getting clumps. Cool it completely.

No-Bake Cheesecake Filling:

• 1/3 cup heavy whipping cream
• 6 ounces cream cheese (1/3 fat works great)
• 1/4 tsp. coconut extract
• 1/2 tsp. vanilla extract
• 2 Tbsp. THM Gentle Sweet
• 2 Tbsp. toasted coconut (from above)
• 2 Tbsp. 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, 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 about 2/3 of the toasted coconut and 2/3 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 Tbsp. milk chocolate chips
• a few drops of coconut oil

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

Cake Assembly:

Put the remaining toasted coconut on top, then layer the remaining Oreo Crumble on and 

drizzle with the chocolate sauce and the caramel sauce.

enJOY!