If you have acetate cake strips, I like to line the inside of my springform pan with it.

If you don't have it, it's not imperative

First prepare the crust by crushing the vegan cookies in a food processor to fine crumbs

Add the melted vegan butter and combine until it resemble wet sand.

Press this into the bottom of an un-greased springform pan and refrigerate until needed

Next prepare the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot along with the water, lemon juice and plant milk

Bring it up to a rolling boil whisking constantly to prevent scorching on the bottom

Once it boils fully add the lemon zest and then pour 2 cups of the custard into a heatproof container and reserve in the refrigerator to set and cool for later~ this becomes the topping

The remaining custard in the pot will get the sugar and lemon juice listed from the cheesecake portion of the recipe as well as the agar

Return this to the stove and cook over medium heat until it boils once again, stirring constantly then take it off the heat & reserve at room temperature

Next prepare the cheesecake batter by boiling the cashews in about 1 cup of water.

Once it boils turn off the heat and let them soak for 30 minutes

Drain the cashews and place them into a high speed blender with the remaining cheesecake ingredients including the lemon custard with the agar addition that you just re-boiled

Blend on high until the mixture is smooth

Pour into the prepared crust & freeze the cheesecake for at least 3 hours or overnight then unmold it from the pan and spread the remaining lemon custard over top