In a large bowl add all the ingredients and mix until well combined. It should be crumbly and a bit wet and you should be able to mold it to the bottom of your pan.
Preheat oven to 350F and spray an 8" round springform pan with coconut oil spray or any non stick cooking spray.
Using a stand or electric hand mixer place all the filling ingredients into a large bowl and mix until combined and super creamy.
Press crust into bottom of your springform pan, distributing it evenly.
Pour the cheesecake filling on top of the crust and even out the top using a spatula.
Cover the bottom of the springform pan in foil, letting it come up the sides a little bit. Place the pan in a large tray and pour water half way up. The water should not go higher than the foil.
Place in the oven carefully and bake for 50 minutes. Do not open the oven.
Once the 50 minutes are up, turn the oven off and let the cheesecake sit in there for an extra 10-15 minutes.
Remove from oven carefully, remove the springform pan out from the water bath and onto your counter. Carefully disregard the water from your water bath. Let the cheesecake sit out on your counter for 30 minutes. After the 30 minutes are up place in your fridge to set. I like to set mine overnight but you can slice into it at 6 hours.
When ready to serve dust the top with powdered sugar and berries, serve and Enjoy!
We are a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.