• 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. If you skip this part, oil will leak out causing your oven to smoke, so don't skip it! Cut a circle of parchment paper for the bottom of the pan and spray the pan lightly with oil.

Make the crust

• In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar. Stir well with a fork or spoon to combine, then press the crumbs down evenly in the prepared pan. Press down firmly and evenly, going up the sides of the pan a little bit. Set aside.

Prepare the filling

• In the bowl of a stand mixer with whisk attachment (or a large bowl with a hand mixer), beat the vegan cream cheese until smooth.
• Now add the rest of the filling ingredients and beat until smooth, scraping down the sides as needed.
• Once it's completely smooth, pour it into the pan with the crust and spread it out evenly.

Bake

• Place in the oven and bake for 1 hour, then turn off the heat and let sit in the oven for 10 minutes. Do not open the oven door at all during this time.
• Remove the cheesecake from the oven, carefully. It will still look jiggly in the middle, don't worry that is correct! It will firm up as it cools.
• Let it cool at room temperature for 15 minutes, then transfer to the refrigerator to chill and firm up for at least 6-8 hours. Overnight is best!

Serve

• When ready to serve, slice pieces of cheesecake and serve with coconut whipped cream, if desired. Enjoy!
• Storage: The cheesecake will keep in the refrigerator for up to a week, and it also freezes well, up to 3 months. To freeze, cover well with aluminum foil to prevent freezer burn.