I just made this for Easter tomorrow for me and my daughter. Kind of combined a few recipes, and got great ideas from the low carb advisor at the health food store where I got my Davinci's. I tried a little bit and it's wonderful!
Crust:
3/4 c. finely ground almonds
2/3 c. unsweetned coconut
enough coconut Davinci's to make slightly sticky, slightly sweet mixture.
Mix together with a fork and press into 9 or 10 inch springform pan, pressing only slightly up side. Bake at 350 for 10 minutes. Set aside while making filling.
Filling:
4 (8oz) packages of cream cheese.
1 c. sugar free coconut Davinci syrup
1 tsp vanilla extract
2 tbsp sour cream
3 eggs
1 c. unsweetened coconut
Mix cream cheese, sour cream, vanilla, and coconut until smooth. Add Davinci's slowly. Add all eggs at once and blend just until smooth. Pour over crust and bake 55 minutes at 350.
Run knife around edge and let cool in pan before removing. Chill overnight.
Can be garnished with:
Toasted unsweetened coconut.
Shaved chocolate
Strawberries
colored unsweeted coconut
**if you want to use granular Splenda instead of Davinci's, use 1 cup, and add an extra egg, plus a tsp of coconut extract.