Although still a work in progress and not a recipe I'm ready to share, this cheesecake turned out a lot better than the mint lime flavor. I added almond extract and almond slivers to the cheesecake mixture. Someone told me that crunchy things in a soft thing sounded funky, but the texture turned out really nicely!
To make the crust I used:
1/4 cup crushed almonds
1/2 cup shredded coconut
2 tbs flour
1/4 cup sugar
3 tbs melted butter
mix all ingredients and press into the bottom of your pan. Bake in a 350 degree oven for 10 minutes before pouring your pie filling on top of the crust.
Another thing I did for this cheesecake was a water bath. I tried making my first cheesecake about a month or two ago and it ended up with lots of cracks so I did a little research about how you can avoid them.
A couple things of note:
*cracks form due to uneven cooking
*cracks form due to shrinkage upon removal from heat
To combat each of these things:
*if using a springform pan, wrap the outside of the pan in aluminum foil to prevent water seeping in through the bottom
*Fill a larger pan with hot water that reaches half way up your cake pan and place the cake pan in the larger water filled pan.
*Bake your cheesecake for about 45 minutes on 350
*After 45 minutes turn off your oven, but do not open the door or remove the cake for one hour
*After one hour remove cake to a cooling rack and allow to fully cool before refrigerating for at least 2 hours
Following these steps will increase the moisture and moderate the temperature within your oven so that the entire cake will cook at the same rate. Allowing the cake to cool within the oven keeps the cake from cooling too quickly.
As you can see from my photo above, no cracks and the entire cake was cooked to the same consistency throughout.
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