This can be made as individual cheesecakes or one whole one.
Base
150g Almond meal (about 1 ½ cups)
60g melted dark chocolate (I add about 1 Tblsp butter)
50g desiccated coconut
2 Tablespoon maple syrup
Melt chocolate and butter and pour into rest with the maple syrup and mix. Push into tray and put in fridge to chill.
Filling
2 x 250g cream cheese (I use lite cream cheese)
Weightwatchers jelly made up with the hot/cold water as if you making jelly. I tended to use less water to get better flavour. I used Aeroplane sugar free jelly in a mango/passionfruit, but have also used Raspberry
Blend cream cheese and jelly liquid together. Once it is smooth pour over base and pop back in fridge to set. Chill for a minimum of 4 hours
I then put thawed mixed berries on top when serving as they have a nice juice with them. Or if making the passionfruit one you could slice some tinned mango on top.
