Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work // as original recipe is written // adjust if altering batch size) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.
*The vegan graham crackers I prefer are the Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit, or just make a traditional pie crust (gluten free recipe | Non-GF recipe) and bake it with the cheesecake.
*If you aren’t into tofu or can’t find silken firm, you can sub 1 1/4 cups (as original recipe is written // adjust if altering batch size) raw cashews with varied results. Before blending, soak in boiling hot water for 1-2 hours (or overnight in cool water), then thoroughly drain. Add to recipe where I instruct to add the tofu (Note I have not tried this method but based on prior experience with cashews I believe it would work).
*Vegan Gingersnaps recipe.
*Inspired by, loosely adapted from Post Punk Kitchen
*Adapted from my Vegan Gluten-Free Pumpkin Pie
*Nutrition information is a rough estimate.