New York Style Cheesecake - GF

This is one of my family's favorite recipes, even the GF haters love it. I have made this same recipe several times and it is always a hit!

Gluten Free New York Style Cheesecake

Crust
1 1/2 c raw macadamia nuts
1 3/4 c shredded, unsweetened coconut
1 t vanilla
1/2 t salt
3 T agave nectar
3 T almond flour/meal

Place the macadamia nuts, 1 c of the shredded coconut, vanilla, salt, and agave nectar in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 c shredded coconut and flour.

Press mixture evenly onto bottom and sides of a greased 9 in springform pan, set aside.

Filling
4 packages (8 0z) cream cheese, room temperature
1 C agave
1/8 C coconut flour
5 eggs
1/3 C heavy cream
1 tsp vanilla extract

Preheat oven to 350 degrees. Combine cream cheese, agave and coconut flour and beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and vanilla.

Pour mixture over crust and bake 15 minutes. Lower oven temperature to 200 degrees and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cool for 1 hour in oven with door ajar. Remove cheesecake to cool completely on a wire rack. Cover and refrigerate for at least 4 hours before serving.

*To prevent top of cheesecake from cracking while cooking run a knife around the edge of the pan before placing in oven.

Fruit Topping
2 C fresh or frozen fruit, mashed a little
1/2 C agave (or more or less to taste)

In saucepan combine fruit and agave. Cook on medium heat until boiling, turn temperature down to low and let simmer until desired consistency. Cool before serving with cheesecake.