Grease and parchment line a 7" cake pan & Preheat your oven to 350°F
Prepare the Snickerdoodle Cookie recipe in advance *up to 1 week for the crust & garnish

Then prepare the crust for this cheesecake by placing 8 ounces (approx 8-10 cookies) in a food processor and grind to fine crumbs

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

Press this mixture into the bottom of your greased & parchment lined cake pan then freeze while you prepare the cheesecake batter.

Place 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 prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour

After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.

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

Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges

Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then garnish and decorate as shown in the video