Place almond flour in a bowl, add melted vegan butter and maple syrup, and mix until form into crumbs are sandy and moist

Press the crumbs evenly at the bottom and sides of an 8 or 9-inch springform pan Press the crumbs mixture hard enough to make it compact on the base of the springform pan.

Place the tofu, coconut cream, maple syrup, cashews, lemon juice, and vanilla into a high-speed blender and process until smooth and creamy.

Process until smooth. Pour mixture on top of cookie crust. Tap spring-form pan to release air bubbles.

Transfer the pan to the refrigerator for 30 or until the white layer is firm enough to pour the pumpkin layer. Preheat oven to 350 F.

Rinse and drain cashews and place in a high-speed blender with all the remaining ingredients until smooth and creamy.

Pour the pumpkin mixture over the cheesecake layer.

Bake cheesecake for 60 minutes. Remove from the oven and allow to cool completely.

Garnish with coconut whipped cream and sprinkle coconut flakes on top.

Place canned coconut milk in the refrigerator over night in an upright position.

The following day, open the can and scoop out the thickened coconut cream into a mixing bowl, being careful not to scoop out the liquid below.

Reserve liquid for curries, stews, soups or smoothies.

Add maple syrup and vanilla. Using a hand mixer, process whip cream until light and fluffy, about 20 seconds.

Place in refrigerator for 20 minutes to firm up if it is too soft.

This whipped cream is pipeable as seen in the photos above!

For the toppings, pipe the whipped cream around the edge of the cheesecake and sprinkle the center with pecans and drizzle with maple syrup.