Gingerbread Cheesecake
[Vegan]

To Make the Cookies:

1. In a small bowl, whisk together the flax seed and water and set aside.
2. In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and sea salt.
3. Whisk in the remaining ingredients, and the flax mixture until smooth. Scoop dough onto a piece of parchment, and sort of flatten with your hands. Place in the freezer for about 30-45 minutes, or until it is more firm and rollable.
4. Pre-heat the oven to 350°F, When ready to roll, flour a rolling pin, and roll the dough out 1/8-inch thick on a sheet of parchment. Cut into small shapes with a cookie cutter and place on two parchment-lined baking sheets. Re-roll any scraps and cut them out as well.
5. Place cookies in the oven and bake for about 15 minutes until set, a little crispy, and starting to brown at the edges. Let cool completely.

To Make the Crust:

1. Preheat the oven to 375°F degrees.
2. Place the 2 cups gingerbread cookies in a food processor, and process until crumbly. Add the coconut oil and pulse until it is incorporated.
3. Press the crust into the bottom of a 6-inch round deep springform cake pan. Place in the oven and bake for about 10 minutes until it is browning a little and set. Remove from the oven and let cool completely.

To Make the Filling:

1. Combine all ingredients but the coconut butter in a high-speed blender or food processor and blend until smooth.
2. With the motor running, add the coconut butter and process a minute more If it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer. Pour the filling over the prepared crust, and place in the freezer to set for about 4 hours. Decorate with extra gingerbread cookies.