Start by crushing your graham crackers in a blender or food processor. Add crumbs to a medium sized bowl and pour in the melted butter, coconut oil and coconut sugar. Mix together and add to a 9x13" pan or a springform pan. Place into the refrigerator.
2 cups Graham cracker, 1/2 cup salted butter, 2 tbsp coconut oil, 1/3 cup coconut sugar
Make the cheesecake filling: Using a hand mixer with a whisk attachment whip the heavy cream into stiff peaks. set aside. Add the cream cheese and sugar to another large bowl and whip until smooth then add the kefir, lemon juice, and vanilla extract and mix again. Use a spatula to scrape the sides of the bowl and whip again. Fold in the whipped heavy cream with a spatula.
1 cup heavy cream, 3/4 cup Milk kefir, 16 oz cream cheese, 3/4 cup sugar, 1 tbsp lemon juice, 1/2 tsp vanilla extract
Add your cheesecake filling on top of the graham cracker crust and smooth out the top. Add any desired toppings. Cover pan with plastic wrap and refrigerate for at least 3 hours. Store in the fridge
