Grease & parchment line a 7" cake pan Preheat the oven to 350°F
The prep time does not reflect the chilling time that is required for the cheesecake to set

First prepare the cookie crust by crushing them in a food processor (or in a bag with a rolling pin by hand) to fine crumbs.

Add the melted vegan butter and pulse until it resembles wet sand

Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.

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 and bake for 60 minutes

After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes

Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.

Next make the caramel by combing the sugar, vinegar & water together in a heavy bottom sauce pot, stirring to dissolve the sugar before it comes to a boil

Once the sugar mixture is boiling DO NOT STIR

Bring to 300° or 320°F or once the color of the syrup turns from pale yellow to medium amber then remove it from the heat

Let the pot stand for about an minute then add the creamed coconut OR the coconut milk and the vegan butter ~gently~ while stirring BE VERY CAREFUL AS THE HOT SUGAR SYRUP WILL BUBBLE UP & SPATTER!

Add the salt & vanilla extract then pour into a heat proof container to cool slightly

Pour the caramel into the work bowl of your stand mixer with the balloon attachment and whip on low speed first to be sure there is so spattering, then slowly increase the speed to medium and whip for about 8-10 minutes.

The caramel will cool as you whip while incorporating air, turning it lighter and thicker.

Prepare the vegan ganache recipe as per the instructions on that recipe post and reserve until needed

Once the cheesecake is baked and fully cooled you can un mold it simply by submerging the pan into a bowl of hot water to release the fats, run a spatula along the sides then flip it out onto a plate & then re-flip it right side up onto your serving platter.

Spread the cold, thick caramel over top then spread the cooled ganache