Preheat the oven to 350ºF or 180ºC. Wrap a 9 inch (23 cm) springform pan with 1 or 2 layers of aluminum foil, covering the bottom and the sides. Line the bottom of the pan with some parchment paper, and spray lightly with oil. Set aside.

To make the crumbs I used a food processor, but a blender is also okay. If you don’t have any of them, place the crackers in a zip lock bag and crush them with a rolling pin.

In a medium mixing bowl combine the crumbs together with melted coconut oil and sugar and stir until moistened.

Transfer the mixture to the prepared pan and press it evenly. 

Bake for 8 minutes.

Add all the filling ingredients to the bowl of an electric mixer with the whisk attachment and mix together until thoroughly combined. You can also use a large bowl and a hand mixer.

Pour the mixture over your crust and bake for 1 hour and 20 minutes. Do not open the oven door for at least 50 minutes. Turn off the heat and let the cake sit in the oven for 10 minutes. The cheesecake will be slightly jiggly, and not look very done in the middle, but that's okay, it will firm up when it cools.

Remove from the oven, let it cool completely at room temperature, then transfer to the fridge and let it cool overnight (the longer you refrigerate your vegan cheesecake, the firmer it will be). You can add the topping right before serving (see step-by-step instructions below), but that's completely optional.

Slice, serve, and enjoy!

Put all the ingredients together in a saucepan and cook over medium heat until it boils.

After that, cook over medium heat for 10-15 minutes, stirring occasionally. You can mash the fruit with a fork or use an immersion blender if you prefer a smoother texture.

Remove from the heat and let it cool completely at room temperature, then chill for at least 1 hour.

Top the cheesecake with the berry sauce right before serving. 

Cover the leftovers and keep them in the fridge for up to 1 week.