16 ounces Vegan Cream Cheese (room temp); ⅔ cup Sugar; 2 TBSP Cornstarch (tapioca starch or arrowroot); 3 TBSP Milk (unsweetened Almond, Oat or Coconut Milk); 1 TBSP Lemon Juice; 1 TSP Vanilla Extract. CRUST: Traditional Graham Crust, Vegan: 1 1/2 C graham cracker crumbs; 1/3 C sugar; 1/3 C vegan butter; 1/2 TSP cinnamon. In large bowl, add crust ingredients, mix well. Transfer to 8-inch pie plate. Refrigerate crust while you prepare cheesecake mixture. Using an electric mixer, beat together: Cream Cheese with Sugar until smooth. Add milk, cornstarch, lemon juice, and vanilla extract. Continue beating on low, until combined, then turn up mixer speed, beat on high, until smooth. Transfer the Cheesecake filling into pie crust and spread out using rubber spatula. Bake 40-45 minutes. Once cooked, remove from the oven and let cool in the cake pan completely. Refrigerator for at least 4 hours, or overnight.

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