Directions:

1. Preheat oven to 350° Line 9x13 baking pan with parchment paper. Cut enough parchment to extend 4 inches over edges of baking pan.
2. To make crust: Pour graham crackers crumbs into mixing bowl. Melt butter and coconut oil in saucepan or in 30 second intervals in microwave. Add melted butter, oil, and salt to crumbs. Mix.
3. Press crumb mixture into prepared pan. Bake for 10 minutes in preheated oven.
4. To make cheesecake filling: Fit stand mixer with paddle attachment or use hand blender and large bowl. Beat softened cream cheese until smooth.
5. Add sugar. Mix 2-3 minutes then, add eggs one at a time.
6. Add vanilla, milk, and salt. Mix.
7. Finally, add flour. Mix for 1 minute.
8. Pour cheesecake mixture into baked crust.
9. Cheesecake is best baked in water bath. To make water bath. Place 9x13 pan into larger baking pan with high edges. Pour enough water into second pan to submerge pan halfway. Bake for 45 minutes to 1 hour or until center does not giggle when pan is tapped.
10. Alternatively, if a larger pan cannot be used for a water bath bake at 325°F for 1 hour to 1 hour 25 minutes or until the center does not giggle when pan is tapped.
11. Cheesecake will need to cool for at least 6 hours or overnight before cutting.
12. To make cherry sauce: Combine cherry juice, brown sugar, and salt in medium sauce pot. Stir until sugar has dissolved. Bring to a simmer. Mix cornstarch and water in small bowl. Add to simmering juice.
13. Mix well to avoid clumps. Once sauce has thickened remove from heat. Add cherries and butter. Mix then allow to cool slightly. Pour sauce onto cooled cheesecake. Cool for one hour before cutting.
14. Lift cooked cheesecake from the baking pan by pulling up on parchment paper.
15. Place on cutting board and cut into desired rectangular shape. Enjoy!