The crust I copied straight from the cookbook, so I can't share that recipe with you. However, the filling I changed up quite a bit, so I'm going to tell you what I did.
Pear-Ginger Cheesecake Filling
adapted from Sweet Gratitude
3 cups macadamia nuts
1 ripe banana
1/4 cup raw honey
1 cup Gingerade Kombucha
juice of one squeezed lemon
1 tbsp vanilla
1/4 tsp cinnamon
small knob of ginger (if you so desire)
Blend the above ingredients. Then blend in:
3 tbsp sunflower lecithin
1 cup melted coconut oil
Pour all but 1 cup of the mixture on top of crust into springform pan.* To the remaining 1 cup of mixture add 2 teaspoons cinnamon and the scraped seeds of 5 vanilla beans. Blend and then pour on top of the previous layer. Decorate with sliced pears tossed in cinnamon.
*This mixture was too much for my 7" springform, so I used the remaining crust and filling in three small tart pans.
TH was quite pleased with the result; a rich, creamy, decadent cheesecake. I can't get over the phenomenal texture. Melt in your mouth loveliness.
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