Using a spring loaded 6 inch pan, either spray or wipe the pan with olive oil or coconut oil to prevent the cheesecake from sticking. 

Place all of the cheesecake crust ingredients in the food processor for 30-60 seconds. This will create a sticky crust like consistency. 

Once the spring loaded 6 inch pan is coated with oil, add the crust to the pans. Make sure the crust is pushed down evenly.

Now, rinse out the food processor and get rid of any remaining crust fragments. 

Add the filling to the food processor and blend for 15- 30 seconds. 

Pour the filling into the spring loaded 6 inch pan over the crust.

Now, place the cherry sauce ingredients in a small sauce pan on medium heat and continuously whisk using a fork or mini whisk for 10 minutes. You must continue to whisk or the arrowroot will form one big clump. Whisking it will help form a syrup like consistency. 

Once the sauce has cooled for 10 minutes pour it in the food processor. I use my ninja.

Processor for 20 seconds, this will break up some of the cherry chunks.

Now with a spoon, dump 3 separate clumps of cherry sauce in different spots on the cheesecake. 

 Using a toothpick swirl in the cherry sauce. (You do not want to mix it, just swirl it.)

Take a picture of your yummy creation and tag me @alliannaschneider. I would love to see!

PS-I love when you share the links to my recipes with your friends and family :)