Vegan Baked Cheesecake

This recipe is presented to you by the talented @lineasdessertdiary

CRUST

• 1 cup crushed Biscoff cookies
• 2 tablespoons vegan butter
• Bake for 5 mins at 350 F

FILLING

• Blend until smooth

• 1 - 1/2 cups cashews, soaked overnight
• Coconut cream from 1 can of full-fat coconut milk chilled overnight
• 3/4 cup coconut yogurt
• 2 tablespoons lemon juice
• 1 teaspoon vanilla bean paste
• 1 - 1/2 tablespoons cornstarch

• Pour hot water into a larger pan containing cheesecake pan (bottom of which is covered with foil if springform).
• Bake at 310 F for 30-40 mins, until only the center jiggles slightly.
• Leave oven door ajar and cool cheesecake in oven for 45 mins.
• Refrigerate overnight.