Strawberry Raspberry Coconut Cheesecake

Three of my favourite things wrapped in whipped cream..delicious. Thank you Hungry Little Girl

2 cups Graham cracker crumbs
⅓ cup butter, melted

16 oz. cream cheese, fat reduced
⅔ cup sugar
2 teaspoon coconut flour
4 eggs
⅔ cup cream of coconut
2 tablespoons lemon juice
2 cups whole strawberries
1 tablespoon all-purpose flour

2 cups heavy cream
3 cups raspberries

• Preheat you oven to 350 F
• Spray a springform pan with cooking spray*
• In a medium bowl combine strawberries and all-purpose flour, set aside
• In a large bowl combine cracker crumbs and butter
• Press into springform and bake for 10 minutes
• Meanwhile in a large bowl combine cream cheese, eggs, sugar, coconut flour, cream of coconut and lemon juice with an electric mixer until smooth
• Place strawberry mixture over pre-baked crust, pour cream cheese mixture over it
• Bake for 20 minutes, then turn the heat down to 325 F and bake for additional 40-50 minutes (until center is set)
• Let cool completely
• Beat heavy cream until very stiff 
• Spread whipped cream over the cake and top with raspberries
• Place in fridge for at least one hour before serving