This simple cheesecake is free of many allergens and tastes amazing.
In a bowl, blend the crushed cookies with coconut oil. Spoon into the bottom of your mold or pan. Press down firmly to flatten and form the crust. Set aside.
In a blender, add the cream cheese, coconut cream, sugar, lemon juice, and cherries. Blend until creamy, about 1-2 minutes.
Pour or spoon mixture onto cookie crust and freeze overnight. Take the cheesecake out of the freezer to thaw for about 20 minutes before serving. Store in the freezer if some is left over.
In a bowl, combine the starch and water. Stir until the starch dissolves.
With a sauce pan on medium heat, add the cherries, lemon juice, vanilla and sugar. Stir well and bring to a simmer.
Add the water/starch mixture and cook for about 3 minutes. Remove from heat and allow the cherry mixture to come to room temperature before spooning onto the cheesecake(s). Enjoy!