Start by creating the crust. To a food processor, add the cookies and melted vegan butter and pulse them together until you have a fine powder.

Line a springform pan (I used a 9" pan) with parchment paper and grease it with coconut oil.

Transfer the crust from the food processor to the springform pan and press it in tightly to the bottom and the sides of the pan. Set the pan aside.

Now it's time to make the filling. Start by draining the extra water from the box of tofu and pressing the tofu to get rid of any extra water. Then cut the tofu into smaller pieces.

Make sure your food processor is clean, then add the tofu to it. Also add the coconut cream, sugar, soaked cashews, lemon zest and juice, vanilla, salt, and cornstarch. Blend on high speed for 4-5 minutes until the cheesecake filling is super creamy and smooth.

Pour the cheesecake filling on top of the crust and gently slam the cheesecake on the counter so that you get rid of any air bubbles. Also, use a spatula to smooth out the top of the cheesecake.

I baked my cheesecake in a water bath in order to ensure that it bakes without any cracks on the top. Here is how to do this.

Use a large piece of aluminum foil to wrap the bottom and sides of the springform pan. This is so that no water seeps into the pan.

Transfer the foil-wrapped springform pan to a slightly larger deep pan. Then fill the larger pan with water, rising about halfway up on the springform pan.

Bake the cheesecake for 50-60 minutes at 350*F/ 175*C.

I baked mine for exactly 55 minutes, but your oven might be different. Try not to open the oven door while you're baking the cheesecake.

You'll know the cheesecake is done when it's very slightly jiggly right in the center, but the edges are golden in color.

Leave the cheesecake out at room temperature until it fully cools, then refrigerates at least for 6-8 hours. I like to leave mine overnight in the fridge.

To make the salted caramel top layer, add the coconut cream, sugar, vanilla, and salt to a small saucepan over medium heat. Cook the mixture until it starts to boil. Make sure to constantly stir, otherwise, the caramel might burn.

When the caramel sauce is boiling, add in the cornstarch and whisk it in, making sure to break up all of the clumps.

Cook the sauce for 1-2 more minutes until the caramel starts to thicken. Then remove it from the heat.

Alternatively, you can make the caramel sauce the next morning and pour it on the cheesecake right after you make it (give it at least 20 minutes to cool off at room temperature, so it's not boiling hot).

Once the cheesecake has hardened, pour the caramel sauce on top of the cheesecake. I also added some flakey salt on the outer edge of the cheesecake for decor.

If you want the caramel layer to be more solid, refrigerate the cheesecake for another 30 minutes or so after pouring the caramel on top, but if not, you can enjoy the cheesecake with some warm gooey caramel sauce on top!

Slice into your salted caramel cheesecake and enjoy!