Ingredients

• 1/2 cup fresh raspberry
• 1/3 cup fresh lime juice
• 1 (400 g) package pc frozen avocados, thawed
• 2 (250 g) packages cream cheese, cubed and at room temperature
• 2 teaspoons finely grated lime zest
• 3/4 cup granulated sugar
• 1/4 cup unsalted country churned butter, melted
• 3/4 cup graham cracker crumbs
• 3/4 cup shredded sweetened coconut

Instructions

1. Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.

2. Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.

3. Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.

4. Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.

5. Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.

6. Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.