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 lightly 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.

To a food processor, add the pistachios and blend until a smooth paste forms. This will take at least 5-7 minutes. First, a powder will form, and then, after a lot more blending, a thick paste will form.

In a large bowl, add the pistachio paste, coconut cream, vegan cream cheese, sugar, cornstarch, lemon juice, zest, vanilla, salt, and matcha powder. Use an electric mixer to create an extra smooth consistency.

Time Saving Tip: To skip a few steps and make this faster, you can add all of the cheesecake ingredients to a food processor and blend until smooth instead of blending the pistachios separately!

Pour the filling on top of the crust.

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 bake the cheesecake in the oven for 50-55 minutes at 350F/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. Once the cake has cooled, place it in the fridge for at least 4-5 hours to fully set.

Once the cake is ready, add vegan whipped cream, chopped pistachios, edible roses, or pistachio cream on top and dig in!