Preheat the oven to 350 degrees Fahrenheit. Line a 10-inch springform pan with Gefen Parchment Paper.

In the bowl of a food processor, combine pecans, graham crackers, oil, and brown sugar. Blend until fine crumbs form.

Press mixture into the bottom of the prepared pan. Bake for five to seven minutes. Remove from oven to cool.

In a large bowl, combine cream cheese, farmer’s cheese, xylitol, eggs, vanilla, and lemon juice. Using an immersion blender, puree mixture until smooth. (You can also use a regular blender.)

Pour cheese batter over crust. Bake for 40 minutes. Turn off oven heat and let cake remain in the oven for 10 additional minutes.

Garnish with fruit and coconut. Alternatively, you can use sugar-free caramel (to keep it light), some dark chocolate shavings, or a drizzle of raspberry sauce.