Pina Colada Cheesecake bars

These were soooo good. I of course had some slight modifications. I was half way through the recipe when I realized I didn't have egg substitute so I used two eggs. I also used regular sugar instead of turbinado sugar. I don't have a food processor so I used my blender and it worked great. You could actually make a couple of batches since you'll still have leftovers from a lot of the ingredients. I hate using only part of a block of cream cheese because I never seem to use the rest so I'll have to make another batch.

Ingredients
Crust:
1 cup graham cracker crumbs
2 tablespoons coconut flour or all-purpose flour
2 tablespoons turbinado sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
Dash of salt
3/4 cup egg substitute
Remaining ingredients:
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted
Preparation
Preheat oven to 350°.
To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.