Preheat your oven to 350°F (180°C) and position a rack in the lower-middle part.

Add the graham crackers or digestive biscuits and brown sugar to a food processor. Blitz into fine crumbs.

Slowly add melted butter and pulse until the mixture resembles damp sand.

Transfer to a greased or sprayed 9-inch springform pan. Press the crumb mixture firmly into the base and slightly up the sides.

Bake the crust for 10 minutes until aromatic and golden. Let it cool on a wire rack to room temperature.

Once cool, wrap the outside of the pan in aluminum foil, going up the sides to seal it for a water bath.

In a bowl, whisk together the brown sugar, flour, and cinnamon.

Pour in melted butter and stir until the mixture forms a moist, crumbly consistency. Set aside.

Reduce the oven temperature to 325°F (165°C).

In a stand mixer bowl, beat the vegan cream cheese briefly to soften – about 10 seconds.

With the mixer on low, gradually add brown sugar. Beat until smooth and fluffy, around 3 minutes. Scrape down the sides as needed.

In a separate bowl, whisk ⅓ cup of coconut cream with the cornstarch until no lumps remain.

Slowly add the cornstarch mix, followed by the remaining coconut cream, into the cream cheese. Mix about 15 seconds after each addition. Scrape the bowl again.

Add vanilla extract, lemon juice, and salt. Mix until just combined.

Pour one-third of the cheesecake filling over the cooled crust.

Sprinkle one-third of the cinnamon swirl mixture evenly over the batter, breaking it up with your fingers.

Repeat the layering with another third of the filling and cinnamon swirl, then finish with the final third of the filling.

Spread the last of the cinnamon swirl on top, gently pressing it into the batter and smoothing it slightly. This prevents cracks while baking.

Ensure the foil around the pan is secure. Place the cheesecake pan into a deep roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Carefully place the cheesecake on the center rack of your preheated oven. Bake for 70 to 75 minutes, just until the edges are slightly puffed, the top appears matte rather than glossy, and the center has a gentle wobble. Do not exceed this baking time. Once done, turn the oven off and crack the door open using a wooden spoon or a folded kitchen towel to let some of the heat escape gradually. Let the cheesecake cool inside the oven for 1 hour.

Next, move the springform pan to a cooling rack. Use a small knife to gently loosen the edges of the cheesecake from the sides of the pan. Allow it to cool completely at room temperature for 1 to 3 hours. Once fully cooled, place the cheesecake in the refrigerator to chill and set for at least 6 hours—or ideally, overnight for best texture and flavor.

In a bowl, beat the vegan cream cheese for about 1 minute until smooth.

Add powdered sugar and beat again until fluffy. Mix in vanilla extract.

In a separate bowl, whip coconut cream until stiff peaks form (about 3 minutes).

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Transfer frosting to a piping bag fitted with a round tip. Pipe on top of the chilled cheesecake.

Finish with a dusting of ground cinnamon.

Store leftovers in the refrigerator for up to 4–5 days.