Recipe Directions

To make the filling, blend all ingredients until smooth. You may have to do this in 2 batches. Set aside.
To make the crust, mix all ingredients in the blender with the S-blade until the mixture resembles coarse crumbs and begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan. Pour filling into the crust.
Chill the cheesecake in the freezer for 6 -8 hours. Remove the spring form pan, leave out at room temperature for 30 minutes to serve or refrigerate.

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I would LOVE to see a picture of this raw cheesecake!

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