4 C. whole wheat flour
2 C. dried coconut
2 C. chopped walnuts
2 C. soft butter
1 C. brown sugar

48 oz. sour cream
24 oz. cream cheese
6 T. corn starch
6 T. lemon juice
3 C. sugar
vanilla (optional)

Bake at 375 degrees for 30 minutes. Bring 2 pounds of frozen fruit to a boil, blend, and stir in 7 T. corn starch (dissolved in water). Pour topping over cheesecake and cool.

For 8″ pie-size cheesecake, divide filling by 3 and crust by 4.

Duration : 0:6:47


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