1-Preheat the oven to 350°F and place the rack in the lower half. Remove all filling ingredients from the refrigerator ahead of time to bring to room temperature.

2-Crush the graham crackers into fine crumbs using a food processor or by hand. Combine with melted vegan butter and sugar until the mixture resembles wet sand.

3-Press the crust mixture evenly into the bottom and about 1 inch up the sides of a springform pan. Use the back of a measuring cup for evenness.

4-Pre-bake the crust for 8 minutes, then remove from the oven.

5-Wrap the base of the springform pan thoroughly with foil to prevent water from leaking during the water bath baking.

6-Beat the vegan butter, dairy-free cream cheese, and sugar together on medium speed for about 2 minutes.

7-Add cornstarch, vanilla extract, lemon juice, and dairy-free sour cream and beat on medium speed for 30 seconds to 1 minute until combined, being careful not to overmix.

8-Add eggs one at a time on medium-low speed, mixing just until incorporated after each egg to avoid deflation and cracking.

9-Pour the filling evenly over the crust.

10-Place the springform pan inside a large roasting pan and add warm water to reach halfway up the sides of the springform pan.

11-Bake for 50 minutes, then turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour.

12-Remove the cheesecake from the oven and let it cool to room temperature for 2 to 4 hours.

13-Refrigerate the cheesecake overnight before serving.

14-Before serving, unclasp the springform pan and slice the cheesecake, rinsing the knife between slices. Optionally, top with fruit compote, chocolate, caramel, or other preferred toppings.