Preheat the oven to 350*F/ 1754*C.

Start by using a paper towel or kitchen towel to gently press the silken tofu and remove as much water from it as you can.

To a food processor, add the tofu, cashews, lemon juice & zest, coconut cream, pumpkin, maple, sugar, vanilla, spices, and cornstarch.

Blend for several minutes on high speed, until you reach a very smooth consistency. Then set the cheesecake batter aside.

To a clean bowl of the food processor, add the vegan cookies and vegan butter and pulse them together until the cookies have completely crumbled.

Grab a springform pan, line the bottom with parchment paper and grease the sides of the pan with coconut oil.

Transfer the crust to the pan and press it down tightly to the bottom of the pan and some slightly lifting on the sides of the pan. Use your fingers, a spoon, or the flat bottom of a measuring cup to do this.

Pour the cheesecake filling on top of the crust. Use a spoon to even out the top so it is level and flat.

I baked this cheesecake in a water bath- this is a good cooking method for cheesecakes because it ensures that the cake cooks slowly and evenly without cracks forming in it.

To create a water bath, cover the bottom of the springform pan with aluminum foil and wrap it tightly. This will ensure that no water gets into the pan.

Place the foil covered pan in a larger pan and pour water into the larger pan, filling about halfway.

Bake the cheesecake for 50 minutes- 1 hour.

The baking time will depend on the size pan you use, as well as your oven. You'll know the cheesecake is ready when the edges are golden brown, but the middle is still a tiny bit jiggly. It's okay if it looks just a bit undercooked, because it will continue to cook while it's cooling.

Mine has a brown, caramelized top layer because I cooked it on the top rack of the oven, where the higher heat browned it. If you prefer not have a caramelized layer like this, cook your cheesecake on the bottom rack.

Once the cake is ready, remove it from the oven and allow it to chill at room temperate until it is completely cool. Then refrigerate it overnight or for 6+ hours, to give it time to fully firm up.

When the cake has fully cooled, take it out of the fridge, top it with coconut whipped cream & extra cinnamon, slice and enjoy!