• Wrap the bottom and sides of a 9-inch springform pan in 1-2 layers of aluminum foil. For the bottom, cut a circle from parchment paper and lightly spray with oil.

Filling

• Beat the vegan cream cheese in the bowl of a mixer fitted with a whisk attachment or with a handheld mixer for about 1 minute.
• Add the remaining ingredients to the bowl and mix until smooth. Scrape the sides and bottom as necessary.
• Pour the mixture into a prepared pan and spread it evenly.

The crust

• Add the sugar, vegan butter, and cookie crumbs to a medium-sized bowl. Mix well, and then press into the bottom pan. Press down evenly and firmly, working your way up the sides. Set aside.

Fresh strawberry sauce (optional)

• Add 1 1/4 cups of the strawberries (reserving 1/4 c), sugar, and lemon zest to a food processor. Process until smooth. 
• Mix with the strawberries and chill in a bowl for an hour.

To bake

• Place the baking dish in the oven for 50 minutes. During this time, do not open the oven. Let it sit for another 10 minutes after turning off the heat. The middle of the cheesecake may still be a little jiggly and will not appear to be done. It will cool and firm up.
• Slice and serve when ready. Remove the baked goods from the oven and allow them to cool at room temperature for 15 minutes. Then, place the cooled items in the refrigerator for 4 hours or overnight. Slice and serve the cake with optional toppings when ready to serve.