Preheat your oven to 325 degrees.
In a mini chop food processor, pulse the chocolate cookies until they are in a fine meal.
Pour the chocolate cookie meal into a separate bowl, and add the palm shortening. Cut in shortening with the chocolate cookie meal until you have a crumbly dough.
Place 4 mini spring form cake pans on baking sheet.
Press the dough into the bottom of each bringing the dough up the sides.
Bake the crusts for 8 minutes at 32When the crust is finished, turn the oven temperature down to 250.
In a food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
In a large mixing bowl, beat the egg whites with a hand mixer and whisk attachment until stiff peaks form.
Gently fold the cheesecake batter into the egg whites, until just combined.
Pour the cheesecake batter into the crust. Smooth the top.
Bake for 50 minutes at 250, then turn oven off an open oven door slightly to vent for 1hr.
Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
Top with strawberry sauce, raspberry sauce, whipped coconut cream, or your desired topping.