Directions

1Finely crush the Crave It! Honeylicious Snakers in a food processor, and measure out the needed amount. Store any extra crumbs in a plastic bag for later use.

2In a bowl, add the crumbs and melted coconut oil (you could also use butter). Stir to combine, and firmly press the mixture into the bottom and up the sides of a 9” springform pan. Preheat oven to 350 degrees F and bake crust for 8 minutes. Remove from oven and set aside.

3In a large bowl. Cream the cream cheese, cottage cheese, flour and sugar and smoothZ mix until creamy smooth. Add the eggs and milk, and blend on medium speed until well mixed.

4Pour the mixture into the prepared pan, and bake at 325 for 45-60 minutes. The edges should be brown, and the center barely set. Turn off the oven, and leave the cake inside for another 60 minutes. It will finish cooking this way.

5Remove the cake from the oven, and let it cool on a rack for at least 2 hours. Refrigerate for another 2 hours before topping it.

Topping:

1Once the cake has cooled completely, run a knife around the inner rim of the pan, and release the springform support.

2Use the fresh strawberries to decorate, placing them in any pattern that you wish. I like to start with the outer edge of the cake, and then place some in the center as well.

Recipe tips:

1Cheesecake freezes well. Just don't top it before you freeze it, and make sure it's pre-cut before frozen. That way, you could even take out individual slices if you want.