In a blender, grind graham crackers into crumbs and set aside in a bowl.
Add coconut, walnuts and grapeseed oil to blender container and mix until blended together.
Mix together with graham cracker crumbs and pat into a spring form pan or 2 aluminum pie pans and bake for 9 minutes at 350 degrees.
In a mixing bowl, cream together Tofutti cream cheese, Florida Crystals and dash of cinnamon.
In another cup mix together vanilla, lemon juice and egg replacer. Add to cream cheese mixture and cream together well.
Pour into baked and cooled crust. Bake for 25 minutes at 350 degrees, add 10 minutes if using a springform pan.
Mix together Tofutti sour cream and 5 T. fructose. Pour over top of cheesecake and bake another 9 minutes.
In a saucepan, mix fruit juice, 1/2 c. fructose and cornstarch. Stir until smooth.
Add 1/2 bag each of blueberries and raspberries. Bring to a boil and cook until thickened.
Cool and spread on top of cooled cheesecake.
Refrigerate several hours or overnight. For special occasions, top with edible flowers.