Preheat oven to 350F and line a baking sheet pan with parchment paper.

Mix all ingredients together. This will be a very stiff dough, but be patient and it will all come together.

Scoop tablespoon-fuls of dough onto the parchment paper. This will yield approximately 16-20 cookies.

Bake for 8-10 minutes and allow to cool slightly.

Place approximately 250g cookies into a ziploc bag and crush until crumbs have formed. If needed, add a little melted margarine (butter if you don't need to be dairy-free) to moisten.

Press into a prepared 8 x 8" tin lined with either parchment paper or plastic wrap until a smooth, thin layer is formed. Chill while making the filling.

Combine the coconut cream and the pudding mix with a hand beater until all mixed.

Crush some of the remaining cookies from the crust and fold into cheesecake mixture.

Pour on top of the crust and decorate as desired.

Chill for 2-3 hours prior to serving.