Crush graham crackers, mix with melted vegan butter, press into pan, freeze while making filling.
Whip cream until fluffy, add sugar, vanilla, and lemon juice, whip again.
Fold in vegan cream cheese until smooth and combined.
Spread filling onto crust, refrigerate at least 8 hours.
Cook raspberries, sugar, and lemon juice 5 minutes, blend, strain, cool.
Pour syrup on cheesecake, garnish with berries and mint, chill 30 minutes before slicing.
