Preheat the oven to 350°F Grease & parchment line a 7" cake pan *8" cake pan will also work fine your cheesecake will just be slightly thinner than mine- no change to the recipe needed

First prepare the graham cracker crust by crushing the graham crackers in a food processor 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.

Freeze while you prepare the cheesecake batter

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.

For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat

Bring to a low boil stirring often to prevent scorching

Cool compote and store in the refrigerator for up to 1 week before using

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 add the cooled strawberry compote to the top