In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Whisk together and let the mixture sit for 5 minutes to thicken. This mixture will serve as your egg replacer for the crust.

In a food processor, add the flour, almond meal, softened vegan butter or coconut oil, white sugar, a pinch of sea salt, and the prepared flax eggs from Step 1. Process until the dough comes together and crumbles but holds when pressed. Press the mixture firmly and evenly into the bottom of a 7-inch (or 8-inch) springform pan, then refrigerate the crust while you prepare the filling.

In a saucepan, whisk together 2 cups water, 7 tablespoons granulated sugar, 3 1/2 tablespoons cornstarch, 1 teaspoon ground cinnamon, a pinch of sea salt, a pinch of nutmeg, and a pinch of ground cloves, along with 1 tablespoon lemon or lime juice. Once well mixed, bring to a boil. Add the peeled and diced apples and simmer for 4-5 minutes, stirring occasionally, until the filling thickens slightly. Remove from heat. I like to use a mix of lemon and lime juice for a bright, tangy flavor in the apples.

Spread half of the warm apple pie filling (from Step 3) over the chilled pie crust (from Step 2) and smooth it into an even layer using a spatula. Place the springform pan back in the refrigerator to cool while you prepare the cheesecake layer. Meanwhile, soak the cashews in hot water for at least 30 minutes (or boil for 15 minutes if short on time) to soften them for blending.

In a blender or food processor, combine the soaked cashews (drained), firm tofu, canned coconut milk, 1/4 cup maple syrup or other liquid sweetener, 3 to 4 tablespoons lime or lemon juice, 3 tablespoons cornstarch, and 1 teaspoon vanilla extract. Blend until the mixture is completely smooth and creamy with no lumps. I find that blending for a minute or so and scraping down the sides gives the creamiest texture. Pour the cheesecake cream over the apple filling in the pan and spread evenly.

Preheat the oven to 350°F (175°C). Bake the assembled cheesecake (crust, first half of apple filling, and cheesecake layer) for 45 minutes. Once done, turn off the oven and crack the door, allowing the cake to rest inside for about 10 minutes. Remove and let the cheesecake cool at room temperature. Once cooled, gently spread the remaining half of the apple pie filling (from Step 3) over the cheesecake. If the filling is too thick, reheat it with a splash of water to make it more spreadable. Refrigerate the cake to set completely, preferably overnight.

To make the caramel sauce, add 1/4 cup coconut milk, 1 1/2 tablespoons brown sugar or date sugar, 1 heaping tablespoon nut butter of choice, 1 tablespoon maple syrup or other liquid sweetener, and a pinch of sea salt to a saucepan. Bring to a boil and let simmer for about 5 minutes, stirring occasionally, until thickened. Drizzle the warm caramel sauce over the chilled cheesecake before serving. I love to use almond butter for a toasty, rich flavor, but any nut butter will work great.