• To make the crust combine the graham crackers and sugar to a food processor and process to find crumbs.
• Add the melted vegan butter and process to the consistency of wet sand.
• Take out approximately ½ cup of the crust mixture and reserve
• Press the remaining crust into the bottom and all the way up to the top of the sides of a 2½" tall springform pan or a ring mold then freeze while you prepare the cheesecake layer

*Since I've made this recipe about 15 times after the release of this video, I came up with an easier mix method from that shown in the video! You can either follow the video instructions or the NEW written method here:

• For the Cheesecake Layer combine the soy milk, sugar & agar powder together in a medium sauce pot and whisk smooth
• Continue whisking over medium-high and bring to a boil then reduce heat and simmer for 2 minutes.
• Lower the heat and add the cream cheese and apple cider vinegar and whisk vigorously to smooth
• Pour immediately into the prepared frozen crust
• Refrigerate until set, this should only take about an hour or two
• Once the cheesecake layer is set, cover it with the remaining crust that was reserved from earlier., then you can make the lime pie layer
• For the Key Lime Pie Layer combine all the ingredients for the key lime pie recipe together in a medium sauce pot, heating and stirring until thick and starting to boil.
• Let boil for just about 15 seconds
• Add the optional food color, pour over the set cheesecake and crust layer in the mold
• Refrigerate to set 2 hours or overnight
• Unmold then garnish with optional cream cheese icing and fresh lime slices