Preheat the oven to 350F/175C and line a baking tray with parchment paper or a silicone baking mat.

Place all the ingredients for the low-fat Graham crackers into a bowl and stir until a wet dough comes together. Don't worry if the dough is very sticky - it should be.

Roll a layer of plastic wrap out onto the counter and drop the dough on top. Place another layer of plastic wrap on top and roll the cookie dough out between the plastic wrap until it's about 0.5cm/0.2 inches thick. Make sure the thickness is as even as possible.

Peel back the top layer of the plastic wrap and flip the cookie dough out onto the lined tray.

Remove the second layer of plastic wrap and bake the cookie dough in the preheated oven for 15-20 minutes, until golden brown.

When cooked, remove the giant cookie from the oven and leave to cool slightly on the baking tray.

When cool enough to touch, crumble the Graham cracker into a food processor and process until you've got fine crumbs.

Scoop 1 ½ cups of the crumbs into a bowl and stir in 3 tablespoons of canola oil until you've got a sand-like texture.

Press the damp cookie crumbs into the bottom of a 20cm/8" round silicone cake pan.

Wipe the inside of the food processor clean and place all the ingredients for the cheesecake topping inside.

Process for a couple of minutes until everything is well combined. You might have to scrape down the insides of the food processor a couple of times to make sure everything gets mixed up properly.

Pour the cheesecake topping onto the cheesecake base and bake for around 45 minutes in the preheated 350F/175C oven until firm to the touch.

Leave to cool to room temperature then chill for at least 8 hours before slicing into 12.