First prepare the crust by melting the vegan butter.

Combine the graham crackers and sugar to a food processor and process to fine crumbs.

Add the melted vegan butter and process to the consistency of wet sand.

Press into the bottom on the acetate strip lined ring mold and refrigerate until needed

For the cheesecake, combine all the ingredients together in a saucepot over medium high heat whisking constantly until the cream cheese is smooth and the mixture thickens and boil for 30 seconds

Once it boils remove from the heat and pour into the prepared ring mold over the graham cracker crust

Color some of the batter with green food color if desired then swirl into the cheesecake, and then refrigerate until set approx 3 hours