No-Bake Cheesecake

• FOR THE CRUST:
• 1 cup Pecan Sandies Cookies
• 1/2 cups Graham Cracker Crumbs
• 3 Tablespoons Butter
• 2 Tablespoons Sugar
• _____
• FOR THE FILLING:
• 8 ounces, weight Non-dairy Cream Cheese (I Used Tofutti's Better Than Cream Cheese - In My Opinion It Has A Great Texture And Taste)
• 1/3 cups Sugar
• 2 Tablespoons Lemon Juice
• 1 cup Cool Whip , Thawed
• _____
• FOR THE TOPPING:
• Semisweet Chocolate Chips
• Butterscotch Chips
• Toasted Coconut (See Note)

1. For the crust:
2. Crush the cookies, and mix together with the next three ingredients in a bowl until everything is lightly moistened and looks like it will hold up to be a mighty fine crust. Press the mixture into your springform pan, and refrigerate until you're ready to add the filling.
3. For the filling:
4. Beat together the non-dairy cream cheese, sugar, and lemon juice until it is smooth. Incorporate the Cool Whip. Spread the filling on top of your crust.
5. For the topping:
6. Sprinkle the toppings on top of the filling (I added the toasted coconut after it had been frozen for awhile, but either way is okay.) Freeze for at least two hours (I froze it for a day).
7. Place in the refrigerator for an hour before serving.
8. Note: to toast the coconut for the topping, put as much shredded coconut as you'd like on a baking sheet and into the oven. Turn the oven to 350 degrees and take it out every 2 minutes or so, tossing the coconut around, until it is dried and has a lovely golden hue.

sandies, graham cracker crumbs, butter, sugar, filling, weight non, sugar, lemon juice, chocolate chips, butterscotch chips, coconut

Taken from tastykitchen.com/recipes/desserts/no-bake-cheesecake/ (may not work)