3/4 c. whole wheat flour
4 tbsp. wheat germ
1/4 c. unsweetened coconut, shredded
1/2 c. butter, softened
1/2 c. chopped walnuts

FILLING:

16 oz. cream cheese or well drained ricotta
1/2 c. honey
2 eggs
4 tbsp. milk
1 tbsp. vanilla

Preheat oven to 325 degrees. To make crust: In a bowl combine flour, wheat germ, and coconut using a pastry blender or 2 knives, cut the butter into the coconut mixture. Add the nuts. Spread the mixture over the bottom of a greased 9 x 13 pan. Bake for 12-15 minutes until firm and a little brown around the edges.

To make the filling: In food processor or blender, blend together cheese, honey, egg, milk, and vanilla until smooth and creamy. Pour the cheese mixture over the baked crust. Bake for 30 minutes.