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Crust
1/2 cup Butter
1/4 cup packed Brown Sugar
1 cup Whole Wheat Flour or All-purpose Flour
1 cup regular rolled Oats
1/4 teaspoon ground Cinnamon
Filling
16 ounces Cream Cheese
1 1/4 cups dairy Buttermilk
2 large Eggs
1/4 cup Brown Sugar
1 Tablespoon All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla
Topping
3/4 cup soft Coconut Macaroons, crushed
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Preheat oven to 350 degrees. Melt butter, stir in brown sugar, flour and oats. Press into 9 or 10 inch spring form pan. Beat cream cheese, and brown sugar in a bowl until smooth. Beat in the buttermilk, flour and soda until smooth. Beat in two large eggs until mixed, add in vanilla, dont overbeat. Spoon into prepared crust lined pan. Sprinkle the top with the crushed macarrons. Bake in oven for 70 minutes or until set. This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar. This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area. Cool before cutting. Serve with raspberry sauce and fresh raspberries.
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