Preheat oven to 350 degrees and line a 9x7 inch pan with parchment or tinfoil.

In a medium sized bowl, combine the almond flour, coconut flour and Splenda.

Cut in the chilled coconut oil with your fingers or a pastry blender, until the mixture resembles small peas and all the flour has been mixed in.

Press the crust into the pan evenly and bake for 15 minutes, until golden.

While the crust bakes, cream together the fat free cream cheese and Splenda until light and airy.

Add in the eggs and vanilla and beat until well blended.

Chop up the Almond Joy bars and stir into the cheesecake mixture.

Pour the filling mixture over top of your warm, baked crust and spread out evenly. Be careful not to spread too hard and cause your crust to lift.

Mix the unsweetened coconut with 1 Tbsp of Splenda and sprinkle on top of the bars.

Bake for 30-32 minutes until the sides have become golden brown, and the cheesecake feels set.

Let cool and refrigerate for at least a few hours to overnight before slicing. (Waiting is the hardest part!)

Devour!