Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides (see photos for reference). Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
For the crust
In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firm and evenly. Set aside.
For the filling
In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
Once it's completely smooth, pour into prepared pan over the crust and spread evenly.
Place the cheesecake onto a large pan, filled about halfway with warm water. This is your water bath, and will help prevent the cheesecake from cracking.
Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle.
Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with fresh strawberry sauce, if desired.
Optional fresh strawberry sauce
In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.
Most graham crackers have honey, but Nabisco brand is vegan if you can find it or order it online. If not, you can also use vegan gingersnap cookies or another similar cookie. Just simply add them to a blender/food processor and then measure 1 1/2 cups crumbs.
You can use melted vegan butter in place of coconut oil if desired, for the crust.
If you can not find canned coconut cream, you can use 1 can of full fat coconut milk, just don't use the light coconut milk.
If you don't have a springform pan, it should work in a regular pie pan, if it's big enough (9-10 inch). But it's much more fun in a springform pan!