In the video I mentioned using vegan sour cream as one of the ingredients. I have since changed the recipe and have omitted the sour cream, as I did not feel it was necessary to the final result, afterall it is essentially just adding more fat (in the form of oils) that is not needed. However if you feel you would like to give that version a try, simply omit ¼ cup of the plant milk listed below and add in ¼ cup of vegan sour cream in place. Everything else stays the same!
Graham Cracakers 1½ cups after crushing to crumbles
Sugar ¼ cup (50g)
Vegan Butter or Coconut Oil 2 Tablespoons melted
Instructions
Prepare the crust by combining the crushed graham craackers and the melted vegan butter or coconut oil
Press it into the bottom and sides of a parchment lined and greased 7" cake pan and freeze while you prepare the cheesecake batter
Place all cheesecake ingredients (except the white chocolate) into a food processor and process until smooth
Pour into prepared pan and bake in a water bath in a preheated 335°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
Remove from the oven and refrigerate overnight before unmolding