Healthy Pumpkin Cheesecake

0 Preheat oven to 350 and grease a 9x13 baking dish.
1 Add oats and cereal to a food processor and pulse until fine crumbs. Add in the sugar, melted butter, and coconut oil. Blend till well combined. 
2 Press the batter into the greased baking dish and place in the oven to bake for 6-7 minutes until golden. Remove from oven and let cool completely. 
3 In a separate bowl add the cheesecake ingredients except cool whip. Use a high speed mixer to blend all the ingredients together until fluffy and evenly combined. 
4 Fold in the whipped topping, and pour over the graham cracker crust. 
5 Place in the fridge to set for about an hour. Topped with whipped topping. 
6 Cut into bars and ready to serve!
Mini Pumpkin Cheesecakes
8 Preheat oven to 350 and grease 2 mini muffin pans.
9 In a food processor, add graham crackers and blend till fine crumbs.
10 Add remaining crust ingredients and blend till a dough is formed.
11 Place a 1 tbsp of dough in each muffin tin and gently form the dough around the muffin tin so a hole is in the middle. 
12 Bake about 10-12 minutes until golden brown. 
13 Remove from oven and let cool completely 
14 Follow previous cheesecake direction, but 1/2 the cheesecake batter ingredients. 
15 Spoon a heaping tbsp of cheesecake batter in each muffin tin, and place in the fridge for an hour to set. 
16 Top with whipped topping and ready to serve.