Combine the cashews and about 2 cups of water in a medium sauce pot and bring up to a boil

Turn off the heat and let the cashews soak for 1 hour, then drain & reserve the cashews for later.

Make the cheesecake crust by crushing the graham crackers in a food processor to fine crumbs and then add the melted vegan butter.

Process until it resembles wet sand then press the crust mixture into the bottom of a 7" ring mold or spring form pan with the bottom removed.

The cake ring mold should also be lined with acetate cake strips for ease of removal although this is not 100% necessary it makes for a much cleaner presentation & unmolding.

Once your cake ring is prepared, refrigerate it until you are ready to pour in the cheesecake.

Start with making the custard by combining the light brown sugar with the cornstarch and agar powder and then add the plant milk in a large sauce pot and cook whisking constantly over medium to high heat.

Once the custard boils be sure to let it boil for 30 seconds to activate the cornstarch and the agar.

Remove from the heat and add the vanilla & butter extract

Now place the drained cashews along with the hot custard, the vegan cream cheese, lactic acid and extracts in a high speed blender and blend smooth

Fold in the lightly toasted pecans

Pour the cheesecake into the prepared cake ring mold onto the crust and the refrigerate to set for at least 4 hours or overnight

Prepare the praline sauce by combining the light brown sugar with the vegan butter & plant milk on a medium to large saucepot and bring to a boil over high heat stirring often.

You will need a larger pot than you think because this mixture will bubble up

Cook until it reaches 220°F on an instant read thermometer and then add the salt, pecans & the extracts and then return to a boil.

Once it boils remove from the heat and then stir vigorously for 1 minute

Refrigerate until later (it will thicken slightly as it cools)

Once the cheesecake is set, unmold it and then pour the praline sauce over top