Birthday Cake Cheesecake With Sugar Cone Crust
[Vegan, Gluten-Free]

To Make the Crust:

1. Preheat oven to 375°F and line an 8-inch springform pan with parchment paper (optional).
2. In a food processor, add the sugar cones, gently pulse until smaller bits remain. Add vegan butter and coconut 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, and vanilla extract, and pulse until smooth and creamy. With mixer on slow, slowly add the cornstarch and flour a little at a time until fully incorporated. Pour the mixture into the spring-form pan and bake for one hour.
2. Remove the cheesecake from the oven and let cool on a countertop for 1 hour. Top with coconut whip and sprinkles and store in the refrigerator to set for at least 1 hour.

To Make the 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.