For the crust:

- 1 1/2 cups of vegan graham cracker crumbs (or crushed vegan cookies)

- 1/4 cup melted coconut oil or vegan butter

For the filling:

- 2 cups raw cashews (soaked in hot water for 1-2 hours, then drained)

- 1/2 cup coconut cream

- 1/2 cup maple syrup or agave nectar

- 1/3 cup melted coconut oil

- 1/4 cup fresh lemon juice

- 1 teaspoon vanilla extract

- 1 cup fresh raspberries

For the raspberry sauce:

- 1 cup fresh or frozen raspberries

- 2 tablespoons maple syrup or agave nectar

- 1 tablespoon water

Instructions:

1. Prepare the crust by mixing the graham cracker crumbs with melted coconut oil or vegan butter. Press the mixture firmly into the bottom of a greased 8-inch springform pan. Place it in the refrigerator while making the filling.

2. For the filling, in a food processor or high-speed blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and fresh raspberries. Blend until smooth and creamy.

3. Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Place it back in the refrigerator.

4. To make the raspberry sauce, combine raspberries, maple syrup (or agave nectar), and water in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally until the raspberries break down and the mixture thickens. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let it cool.

5. Once the cheesecake has set (about 4-6 hours or overnight), carefully remove it from the springform pan. Drizzle the cooled raspberry sauce over the top of the cheesecake.

6. Slice and serve the decadent vegan raspberry cheesecake chilled. Enjoy this delightful, creamy, and fruity dessert!

Note: Store any leftover cheesecake in the refrigerator for up to 5 days.