Instructions

1. Preheat oven to 375ºF and grease an 8x8 glass baking dish.
2. Dust a work surface and rolling pin with extra tapioca starch from making the multi-purpose dough. Roll the dough out onto this surface to form a rectangle about 8X12 inches and 1/4-1/3 inch thick (doesn't have to be exact). You'll want the long end of the rectangle (12 in) closest to you.
3. Melt the coconut oil and brush onto the dough. Mix the coconut sugar with the 1/2 tablespoon of cinnamon and sprinkle this mixture evenly onto the dough.
4. Beginning at the long end of the dough, tightly roll into a log shape, pressing together any breaks in the dough as you go.
5. Use a sharp knife to slice the rolled dough into 20-24 slices or until you have enough slices to line the entire bottom of the 8x8 baking dish with them. The easiest way to do this is to cut the log in half then keep halving those pieces until you have enough. After lining the pan with the cinnamon roll slices, lightly press (don't pack) them down with your hand to eliminate any gaps and height differences. Bake for five minutes.
6. While the crust bakes, beat the "cream cheese" spread as smooth as possible. Add yogurt, sugar, vanilla, and eggs and continue to mix until smooth.
7. Pour the cream cheese mixture over the par-baked cinnamon roll crust. Sprinkle with additional cinnamon and raisins. The exact amounts may be to your liking. Return to the oven for 35-45 minutes. The center will be slightly jiggly when it is ready to be removed from the oven.
8. Allow the cheesecake to cool (it may be served slightly warm) then cut into squares and serve. This dish is best served fresh.