Apple Crisp Cheesecake
[Vegan]

To Make the Crust:

1. Preheat your oven to 350°F.
2. Blend together the graham crackers, rolled oats, and brown sugar until well combined and powdery in a food processor. After you've melted your butter, pour it into the crust mixture and process until well combined.
3. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan. Make sure the crust is in an even layer.

To Make the Cheesecake:

1. In a small bowl, whisk together the corn starch and water.
2. In another small bowl, whisk together 3 teaspoons of egg replacer and 4 tablespoons warm water until frothy. To get the egg replacer really frothy, blend it in your food processor or blender.
3. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla. Then, add your corn starch and egg replacer.
4. Once well combined, pour on top of your graham cracker/oat crust.

To Make the Apple Crisp Topping:

1. Mix together your flour, oats, brown sugar, and cinnamon until well combined. Stir in the
2. melted butter.
3. Arrange the thinly sliced apple on top of the cheesecake in a single layer.
4. Top with the apple crisp topping. Bake at 350°F for 40-50 minutes.
5. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
6. Top with your favorite non-dairy whipped cream and serve.