Key Lime Pie Cheesecake
[Vegan]

To Prepare:

1. Preheat oven to 375°F and line a spring-form pan with parchment paper (optional).

To Make the Crust:

1.  In a food processor, add the graham crackers, gently pulse until a dust forms. Add vegan butter, brown sugar, pulse a few more times and then press the mixture into the bottom of the spring form pan. Bake for 10 minutes and remove from oven.

To Make the Filling:

1. In a food processor add the vegan cream cheese, silken tofu, agave, vanilla extract, lime juice, lime zest, and food coloring and pulse until smooth and creamy.
2. With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated. Pour the mixture into the spring-form pan and bake for one hour.
3. Remove the cheesecake from the oven and let cool on a counter top for one hour. Top with coconut whip, sliced limes, lime zest, toasted coconut, and store in the refrigerator to set for at least 1 hour.

To Make the Whipped Topping:

1. In the bowl of a standing mixer add the solid coconut and whip until smooth. Sift in the powdered sugar and add the vanilla, and set aside to chill