FOR THE CRUST: Finely crush graham crackers until you have 1 ½ cups of crumbs. I do this with my food processor. In a medium bowl, combine crushed cereal, coconut sugar, and melted ghee until it is well combined. Spread into the bottom of a springform pan or 9” pie pan (spread the crust up the sides too if using a pie pan), packing down firmly.
FOR THE FILLIN: In a blender or food processor, combine all filling ingredients. Blend until smooth and then pour into the prepared crust. Refrigerate for at least 4 hours until top is set to the touch.
FOR THE BERRY TOPPING, IF USING: Right after cheesecake goes into the fridge, in a small saucepan combine the frozen raspberries, coconut sugar, and ¼ cup water. Bring to a boil and then simmer until berries are tender, 3-4 minutes. Combine the starch and water to make a slurry in a small bowl and then add to the cooked raspberries. Stir over medium heat for 2-3 minutes until thickened. Sauce will also thicken more as it cools. Add in vanilla and set aside. Let cool for 30 minutes and then add on top of the cheesecake for the rest of the chilling time.
Serve cold and try not to lick the pan clean! Store leftovers in the fridge for up to 1 week.