Crust:1/2bag Nutola granola, crushed in food processor
1/4 cup butter
1/4 cup coconut palm, allulose or truvia
Black cherry layer:2 cups frozen black cherries
1 cup water
1/4 cup allulose, truvia, or sweetener of choice
1 packet gelatin
2 blocks cream cheese
1/2 cup coconut palm, allulose or truvia
1 tsp vanilla extract
1tsp almond extract
1/4 cup warm water
1tbsp (or one packet plain) gelatin (NOT hydrolyzed collagen. Actual gelatin that makes jiggly things)
Optional (I did): two scoops hydrolyzed collagen, 2 scoops plain or vanilla MCT powder
Combine crust ingredients, press into pie plate
Place cherry filling ingredients except gelatin in sauce pan. Boil on high until cherries are soft, then mash slightly. And liquid has reduced, about 10 minutes. Add in gelatin. Set aside.
In mixer combine all ingredients and mix until light and fluffy appearance.
Add gelatin to warm/hot water. Stir with fork until dissolved and no clumps. Add to the other filling ingredients, and mix thoroughly to combine.
Pour cherry filling over crust, then spread cheesecake filling over the cherry mixture. Refrigerate for a few hour or ideally overnight.