Preheat oven to 350
Combine all ingredients for crust (graham cracker crumbs, sugar and melted vegan butter) in a bowl.
Stir crust ingredients with a fork until combined. It will be a crumbly consistency.
Pour the mixed crust ingredients into the bottom of your springform pan.
Press the crust mixture into the base of your spring form pan until fully packed down.
Wrap the entire bottom and sides of the springform pan with tin foil to avoid any leaks during the baking process. Keep the tin foil on the pan for the entire baking process.
Bake the crust for 10 minutes, take out and let cool while you make the filling.
Mix together all the ingredients for the cheesecake filling in your stand mixer. If you don't have a stand mixer you can also use a hand mixer. Beat the batter until it is very smooth and there are no lumps left (or very few!).
Pour the filling on top of the cooled crust in the spring form pan. Smooth out the top of filling with a spatula.
Put back in the oven and bake at 350 F for 1 hour and 45 minutes (105 minutes). When you take it out, it will still be a bit jiggly in the pan. This is normal and it will firm up once its cooled down.
Take off the tin foil wrapping (carefully with oven mitts!) and place the spring form pan on a cooling rack on the counter. Put fresh tin foil or parchment paper on the counter below the cooling rack to catch any additional drips.
Let cool for at least 1 hour on the counter. During this time your cheesecake will start to harden and will sink a bit in the pan. This is normal. Refrigerate for at least 2-3 hours (also with something underneath to catch potential drips) before you are ready to enjoy.
Once you are ready to eat it, run a knife in between the sides of the cake and the sides of the spring form pan to make sure the cake separates from the sides.
Take off the outer sides of the spring form pan and serve! Feel free to leave your cheesecake on the bottom of the spring form pan to keep it in tact.
Optional: top with whipped coconut cream and a pinch of nutmeg