Pina Colada Cheesecake Bars

• CRUST
• 1 cup graham cracker crumbs
• 2 tablespoons coconut flour or 2 tablespoons all-purpose flour
• 2 tablespoons turbinado sugar
• 1/2 teaspoon ground ginger
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 1 tablespoon water
• cooking spray
• FILLING
• 1 cup 2% fat cottage cheese
• 1/2 cup sugar
• 1/4 cup block-style fat free cream cheese, softened
• 1 1/2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon pineapple juice
• 1/2 teaspoon vanilla extract
• 1 dash salt
• 3/4 cup egg substitute
• TOPPING
• 1 cup chopped fresh pineapple
• 1/4 cup unsweetened dried shredded coconut, toasted

1. Preheat oven to 350u0b0.
2. CRUST: Combine first 4 ingredients in a bowl.
3. Add butter, oil, and 1 tablespoon water; toss well.
4. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
5. Bake for 10 minutes.
6. Cool completely on a wire rack.
7. FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
8. Add egg substitute, and process until blended.
9. Spread cheese mixture over cooled crust.
10. Bake for 33 minutes or until set.
11. Cool for 10 minutes on a wire rack.
12. Refrigerate for 2 hours or until thoroughly chilled.
13. TOPPING: Top with pineapple and coconut.

graham cracker crumbs, coconut flour, turbinado sugar, ground ginger, butter, canola oil, water, cooking spray, filling, cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla extract, salt, egg substitute, topping, pineapple, coconut

Taken from www.food.com/recipe/pina-colada-cheesecake-bars-214537 (may not work)