Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
In a food processor or high speed blender, blend the graham crackers until they are fine crumbs.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Stir until well combined.
Gently press the graham cracker crust into the bottom of the spring-form pan. Smooth the crust with the back of a spoon to even it out.
Place the pan with the crust in the freezer to chill while you prepare the filling.
Cheesecake
In a food processor or high speed blender, whisk the vegan cream cheese until it becomes smooth and fluffy.
Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, cornstarch, and flour. Blend until the mixture is smooth and creamy.
Remove the crust from the freezer, and pour the vegan cheesecake filling into the crust.
Bake the cheesecake at 400°F for 15 minutes.
Turn the oven heat down to 325°F, and bake for an additional 45 minutes. Do not open the oven door!
Turn off the oven, and allow the cheesecake sit in the oven for about 20 minutes. Then remove the cheesecake and place it on a wire rack to cool, for about an hour. Finally, cover the cheesecake with waxed paper and foil, and refrigerate it overnight. This allows the cheesecake to set. (This process of SLOWLY cooling the cheesecake is what prevents the top from cracking!)
When ready to serve, release the outer ring from the springform pan, and slice the cheesecake. Serve cheesecake topped with strawberries and dairy-free whipped cream.
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