Cup of Yum
1. Preheat oven to 400 degrees Fahrenheit.

TO MAKE THE CRUST:

Cup of Yum
1. Line the bottom of an 8 inch springform pan with parchment paper, and set aside.
2. In a blender or food processor, place the graham crackers, and blend until the crackers are fine crumbs.
3. Pour the graham cracker crumbs into a bowl, and add the sugar, and melted butter. Mix until well combined.
4. Press the graham cracker crust into the bottom of the spring-form pan, and smooth evenly with the back of a spoon. Place in freezer to chill.

TO MAKE THE FILLING

1. In a blender or food processor, mix the softened vegan cream cheese, until smooth and fluffy.
2. Add the dairy-free yogurt, coconut milk, lemon juice, vanilla, sugar, corn starch, and flour, and blend until smooth and creamy.
3. Remove the crust from the freezer, and pour the cheesecake mixture into the crust.
4. Place the cheesecake in the oven, at 400 degrees F for 15 minutes.
5. Turn the oven heat down to 325 degrees F, and bake an additional 45 minutes. Don't open the oven door!
6. Turn off the oven, and let the cheesecake sit in the oven for 20 minutes, then remove the cheesecake to a wire rack to cool, for about an hour.
7. Cover the cheesecake with waxed paper and foil, and place in the refrigerator overnight. This allows the cheesecake to set.
8. When ready to serve, remove the outer ring from the Spring Form pan, and cut cheesecake into slices. Serve topped with strawberries and dairy-free whipped cream.