Instructions

Crust:

1. Mix tapioca flour and xanthan gum with sorghum flour.
2. Chop cookies in food processor and add to the mix.
3. Lightly grease 8×8” pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan.
4. Bake at 350°F for 12 minutes or until lightly browned. While crust bakes, prepare filling.

Filling:

1. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready.
2. When crust is done, remove from oven and spoon the filling evenly on top of crust.
3. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool.
4. Cover and refrigerate 4 hours or overnight.

Fruit Topping:

1. 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries.
2. Refrigerate another 10-15 minutes to allow flavors to blend.