• Before anything, take out your vegan cream cheese at least 1 hour beforehand, so it is room temperature.

Cookie Crust

• Line your springform pan with parchment paper and wrap the outside with aluminum foil.
• Preheat oven to 350°F
• In a food processor, blitz the cookies until fine, then add the melted butter and sugar. Keep mixing until the mixture is sandy, but moist.
• Add the cookie mix into an 9" or 10" cheesecake pan and pack it in using the bottom of a mason jar or cup.
• Put in the oven and bake for 8 minutes. Remove from the oven.

Filling

• Add a pan or baking sheet with wide rims on the bottom rack. You are going to add ice to this later.
• Beat the room temperature cream cheese with a whisk or electric mixer until smooth (Don't overbeat or it can cause air bubbles, which will expand and cause cracking when baking)
• Add the rest of the ingredients and taste to adjust seasonings (needs more sugar or more lemon juice)
• Pour into a cheesecake pan and smooth the top with a spoon or rubber spatula. Gently tap it onto a hard surface to help it along and pop any air bubbles.
• Place pan in the middle rack and add a cup of ice cubes into the bottom pan. This steam will help to gently cook the cheesecake.
• Bake for 30 minutes. Once time is up, turn heat off, but DON'T open the door. Leave it in there will the door close for 5 minutes. Then open the door a crack and leave in there for an additional 5 minutes.
• Take out cheesecake and leave on the counter for 20 minutes before putting in the fridge. You want to cool it gradually, so it doesn't crack from the extreme temperature changes.
• Cool it in the fridge for at least 6 hours or overnight. It will be firm to the touch, but still semi-soft.
• Store in the fridge for 3-4 days or freeze for 3 months.

Cream Cheese Frosting

• Cream the room temperature vegan cream cheese and room temperature vegan butter with an electric mixer or whisk
• Sift in the powdered sugar and mix with the rubber spatula without creating bubbles because that can cause the mixture to split.
• Add the vanilla extract and mix. To serve, put in a piping bag and pipe on top or spoon it on top.

Fruit Sauce

• Add all the ingredients to a pot and cook on medium heat until thickened. Stir occasionally.
• Put in a sterile container and put in the fridge. It will thicken more as it cools.
• To serve, spoon on top of the cheesecake