Preheat oven to 350°F

Prepare your baking pan(s) with professional bakery pan grease & a parchment paper cut to fit into the bottom and then another strip of parchment to line the side of the cake pan(s).

First prepare the shortbread base by combining the flour & sugar together in a mixing bowl.

Add the salt if using & blend to mix well.

Add the cold diced vegan butter and blend on low speed until it resembles course meal.

Add the vanilla extract and continue mixing until it starts to come together to a soft dough

Press the dough firmly into the bottom of the prepared pan(s) then using a fork, dock it to allow for steam to escape

Bake in a preheated 305°F oven for about 20 minutes or until it is starting to get golden brown.

Remove from the oven to cool while you prepare the cheesecake

Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend

Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture

Pour the batter into the crust and bake in a water bath in a preheated 350°F oven for 35- 40 minutes or when the cheesecake is starting to set but is not fully baked, it will be slightly jiggly but not liquid in the centers.

While the cheesecake is baking, prepare the pecan pie filling by combining the aquafaba or water with the ground flax seeds and whisk smooth, it will thicken in about 5 minutes to a paste.

Next combine the light brown sugar with the cornstarch in a large mixing bowl.

Then add the dark corn syrup, (or the light corn syrup mixed with a teaspoon of molasses) the salt, melted vegan butter, vanilla extract , flax paste mixture from above and the rum (if using) whisk smooth

Once the cheesecakes are at the 35-40minute mark, carefully remove from the oven top with the chopped pecans then divide the pecan pie filling evenly amongst the pans if using multiple pans.

Return to the oven and bake for another 20 minutes

The pecan pie filling will be bubbling.

Turn of the oven but leave the cheesecake in for another 30 minutes to cool slowly

Take it out of the oven and then cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before un molding.

Vegan Cheesecakes unmold very easily, just submerge the cake pan into hot water to loosen the fats, run a thin spatula around the edges to release, then flip it out onto your serving platter

Remove the parchment papers and serve