- 100g graham cracker crumbs (Crust)
- 2 tablespoons granulated sugar (Crust)
- 3 TBL Vegan Butter (Crust)
- 12 ounces vegan cream cheese, room temperature
- 100g Coconut Cream
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1⁄3 cup vegan sour cream
- OR 2oz semi-sweet chocolate melted and cooled
- Line 6″ Spring form pan with parchment and butter / oil the pan.
- Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in a preheated 350 degree oven for 6 minutes.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
- Beat in the coconut cream, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended.
- Pour the mixture into the prepared crust. Add 1 cup of water to pressure cooker. Cook on high for 30 minutes, natural release with auto warm OFF.
- Let the cake return to room temperature
- Chill four hours minimum / 24 prefered.