To make the crust, add the cookies to a food processor and pulse until they are crushed. Add the melted butter and pulse until well combined.

Line a springform pan (I used a 9") with parchment paper and grease it. Transfer the crust to the pan and pack it in, making sure to bring it up to the sides of the pan. Set aside.

In a clean food processor, combine coconut cream, cream cheese, cashews, sugar, cornstarch, lemon juice, zest, vanilla, and salt. Blend until super smooth. Pour the filling on top of the crust. Place the cheesecake in the freezer while you prepare the apple topping.

Chop the apples and pecans and add them to a large pan over medium heat. Add the sugar, butter, cinnamon, vanilla, and salt and cook for 7-10 minutes, until the apples have softened significantly. Add the cornstarch and whisk well, making sure to break up any clumps. Cook for another 2-3 minutes and remove from heat.

Transfer the apple & pecan filling to a heat-safe dish and place in the fridge to cool off for a few minutes.

To prepare the streusel topping, combine the cubed cold butter with the flour, sugar, pecans, and cinnamon, and use your hands to incorporate them into each other.

Remove the cheesecake and apples from the freezer/fridge. Add the apples on top of the cheesecake, then top with the streusel.

Now it's time to make our water bath. Wrap the bottom of the cheesecake with foil. This is to make sure no water gets into the cheesecake. Place the cheesecake inside a larger baking tray. Add about 1 cup of water to the tray and place the cheesecake in the oven for 50-60 minutes at 350°F/175°C. Try not to open the door while the cheesecake is baking!

Once the cheesecake has finished baking, remove it from the oven and allow it to fully cool off. Once the cake has fully cooled, place it in the fridge for at least 4-5 hours to set. It's a labor of love and a lot of waiting, but I promise it's worth it!

Once the cake is ready, drizzle some vegan caramel on top, slice, and dig in!