Crush the cookies in a Ziploc bag with a rolling pin until finely ground (or use a food processor).

Mix the melted butter/coconut oil with the crumbs until resembling wet sand.

Line the bottom of a 9” springform pan with parchment paper and press the crumb mixture into the pan to create an even layer. Refrigerate while preparing the other components.

In a small pot, mix the diced apples with brown sugar, cinnamon powder, and cornstarch. Heat over medium-high until the apples soften and juices thicken, then cool.

In a bowl, cream together the vegan butter/coconut oil and brown sugar until smooth. Incorporate the flour, oats, chopped nuts, and cinnamon powder to form the crumble mixture. Refrigerate until needed.

Preheat the oven to 325ºF (162ºC).

Soak the cashews in boiling water for 15 minutes, then drain and blend with the remaining cheesecake filling ingredients until smooth.

Pour the cheesecake filling into the crust, add the cooled apples on top, and then sprinkle the crumble mixture over the apples.

Bake for 65-70 minutes on a lower rack with an empty sheet pan below to catch any drips.

Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 6 hours or overnight to set. Remove from the pan, slice, and serve.