Preheat the oven to 350º F and coat a springform pan in coconut oil
Break 3 eggs into a bowl and whisk.
Soak each slice of bread in the egg mixture.
Place the French toast into the springform pan. Cut bread as needed to completely cover the bottom of the springform pan.
Bake for 10 minutes. Remove from the oven and turn the temperature of the oven down to 325F degrees.
Add the cheesecake ingredients to a standing mixer and mix on low. Once the mixture is mixed well, increase the speed to medium and whip until creamy/
Pour the cheesecake mixture over the French toast crust.
Wrap the bottom of the springform pan in aluminum foil. Place in a larger baking dish and fill with 2 inches of water. (make sure the foil is high enough so no water can get in.)
Bake the cheesecake for 50-60 minutes until set. Remove from the oven.
In a bowl, whisk the sour cream layer together and pour on top of the cheesecake. Bake an additional 5 minutes.
Turn off the oven and crack open the oven door, allow the cheesecake to slowly cool for 30 minutes.
Cool in the refrigerator for 3 hours. Serve with fresh berries and a maple syrup drizzle.