Preheat oven to 350 degrees. Grease a 9 inch pie plate. Crush gingersnaps and add melted butter and mix well until crumbs start to stick together. Press them into the pie plate. Bake at 350º until lightly browned. Remove from oven and let cool.
Meanwhile, beat the chevre and honey with a mixer until smooth. Add vanilla. Beat in the eggs, one at a time, mixing thoroughly after adding each egg. Add coconut milk and flour and mix just until combined thoroughly.
Pour the cheesecake batter into the cooled pie crust and bake in preheated oven for 45 minutes or until set. Turn off the oven and let the cake cool in the oven before removing it or it will sink.
Refrigerate for at least 1 hour before serving. Serve with fresh berries or other fruit on top.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach