Crush 330g of vegan-friendly cookies into fine crumbs. Melt 150g of vegan butter or coconut oil and combine with cookie crumbs. Press into a lined 9” springform pan and refrigerate.

In a medium pot, combine 3 peeled and diced large apples with 50g of brown sugar, 1 tsp of cinnamon, and 2 tsp of cornstarch. Cook over medium heat for 5-7 minutes until softened. Set aside to cool.

Cream together 70g of vegan butter with 50g of brown sugar until fluffy. Mix in 68g of all-purpose flour, 40g of oats, and optionally ½ cup of chopped nuts. Refrigerate for 15 minutes.

Preheat oven to 325ºF (162ºC). Soak 260g of raw cashews in boiling water for 15 minutes. Blend with 250g of silken tofu, ½ cup maple syrup, ¾ cup vegan yogurt, 2 tbsp lemon juice, 1 tbsp cornstarch, 2 tsp vanilla extract, and ¼ tsp salt until smooth.

Pour cheesecake filling into the crust. Layer with cooled apple mixture, then sprinkle crumble topping over the apples.

Bake for 65-70 minutes until edges are set but center has a slight wobble. This ensures a creamy texture.

Allow to cool at room temperature for 1 hour. Then refrigerate for at least 6 hours or overnight.