Crust: In a skillet melt the butter over medium heat. Add unsweetened coconut and sprouted brown rice crisps. Stir to coat with the melted butter. Continue stirring until the coconut and rice crisps are browned. Remove from the skillet and place into a bowl. Add Tahini Paste, pistachio cream, cocoa powder, and THM Gentle Sweet. Mix well. Line a cheesecake pan with parchment paper. Press firmly into the bottom of a 9-inch cheesecake pan. Refrigerate the crust until firm.

Filling: In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Add vanilla, 1/3 cup pistachio cream, and 1 cup whipping cream. Whip until fluffy and thickened. Soften unflavored gelatin in remaining 1/3 cup heavy whipping cream for 5 minutes. When it is softened, heat slightly until it is clear and syrupy. With the mixer running on low speed, slowly drizzle the heated unflavored gelatin mixture into the cream cheese mixture. Mix well, scraping sides repeatedly. Spread 1/2 of the cream cheese mixture evenly over the prepared crust. Refrigerate so it firms up (15 minutes). Stir the remaining pistachio cream into the remaining cream cheese mixture. When the cheesecake is firm, spread the remaining cream cheese evenly over the other layer. Refrigerate.

Ganache: Heat heavy whipping cream to almost a boil. Pour over Lily's Dark Chocolate Chips. Allow the mixture to set for 5 minutes. Stir well until smooth and glossy. Pour over cheesecake and allow it to firm.

Whipped Cream: Whip cream until soft peaks form. Add Xanthan gum and THM Stevia. Whip until thickened. With a decorating bag pipe mounds unto the cheesecake. Garnish with chopped pistachios. Serves 12.

Store the cheesecake in the refrigerator.

**I made my own Pistachio Cream: Boil 1 1/2 cups pistachios in water for 3 minutes. Drain and lay on a paper towel to dry. Rub the pistachios between your hands to loosen the shells. Place the shelled pistachios in a blender jar. Add 1 1/2 cups almond milk and 2 tablespoons butter. Blend until smooth. Add a pinch of salt and 2 tablespoons THM Gentle Sweet.