Step 1

Combine all of the ingredients in a bowl, making sure the graham cracker crumbs are thoroughly mixed with the melted dairy free butter.

Step 2

Press mixture firmly into a pie dish or baking dish. You can use the bottom of a measuring cup to help.

Step 3

Refrigerate while you prepare the rest of the pie.

Step 4

Put unopened can of condensed sweetened coconut milk in a pot filled with water. Bring to a boil and allow to boil for 3 hours.

Step 5

Remove can from pot and allow to cool completely before opening.

Step 6

Add all of the ingredients into a bowl.

Step 7

Using a hand mixer, mix until the ingredients are completely incorporated and the filling is smooth and creamy.

Step 8

Pour into the baking dish or pie pan.

Step 9

Add a couple of tablespoons of the dulce de leche to the top of the cheesecake.

Step 10

Using a toothpick or wood skewer, swirl the dulce de leche into the top.

Step 11

Add the remaining dulce de leche.

Step 12

Allow the pie to refrigerate for at least two hours, up to overnight, before serving.

Step 13

Top with Gluten Free churro donut holes.