Vegan Luscious Cream Cheesecake

Instructions:

Prepare the Crust:
In a bowl, mix together the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the freezer while preparing the filling.
Make the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.

Blend on high until the mixture is smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth out the top evenly.
Set and Chill:
Cover the springform pan with plastic wrap and place it in the refrigerator to set for at least 4-6 hours, or preferably overnight, until firm.