Preheat your oven to 350.

In a large bowl, combine all the ingredients for the bottom layer using a powered mixer. It is very important that you combine all ingredients until completely smooth, and don't leave any lumps. If you leave lumps you will ruin the consistency of the cheesecake, and your recipe will taste like poo.

Divide the mixture evenly between the two pie shells.

Bake at 350 for 25 minutes.

While you wait for them to cook, make the top layer.

Combine the ingredients for the top layer in a large bowl, and mix until they are completely smooth, without lumps.

Remove the cakes from the oven when they're done cooking, and allow them to cool to room temperature (about 20 minutes).

Once they're cooled, top each one with half the top layer mixture you just made. Spread it smoothly over the top of each cake.

Turn the oven up to 425, and allow it to pre-heat before you place the pies back in.

Once it's pre-heated, allow them to cook for 7 minutes.

Remove them from the oven, and let them cool on a cooling rack for ten minutes.

Cook in the fridge for 2-4 hours, or overnight before serving. Overnight is best.