Line the bottom and sides of the nonstick springform pan with aluminum foil. If the springform pan is not nonstick, add a layer of oiled parchment paper to the bottom additionally.

Preheat the oven to 350F/176C. Be sure oven racks are arranged so cheesecake can sit on the center rack.

In a mixing bowl, combine the crust ingredients (vegan graham cracker crumbs, oil, and sugar) with a wooden spoon and mix well. Transfer the combination to the prepared pan. Spread evenly along the bottom and sides.

Beat the vegan cream cheese with an electric mixer until smooth, about 1 minute. Add the remaining filling ingredients and beat until smooth. Scrape down the sides and bottom of the bowl during this process.

Once it’s completely blended, transfer to the pan with crust. Distribute the filling evenly along the bottom and sides.

Bake for 45 minutes. Cheesecake should appear slightly undercooked – this is normal. As it cools, the cheesecake will continue to solidify.

Remove and allow the cheesecake to rest for 15 minutes on the stovetop. Transfer cheesecake to the refrigerator to cool for at least 3 hours up to overnight before serving.

Once the cheesecake is completely cooled, serve, and enjoy! Add any optional toppings to the top of the entire cake or per slice.