Preheat your oven to 180°C (350°F). Crush the vegan cookies into fine crumbs, then mix with melted vegan butter. Press into the bottom of a springform pan and bake for 10 minutes.

In a saucepan, combine diced apples, brown sugar, cinnamon, and cornstarch. Cook over medium heat for 8-10 minutes until tender. Let cool.

In a bowl, mix oats, chopped nuts, flour, brown sugar, and cinnamon. Drizzle in melted vegan butter and mix until crumbly. Set aside.

Blend soaked cashews, silken tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and salt until smooth.

Spread half of the cheesecake filling over the crust. Add the cooked apple mixture, then pour the remaining filling on top. Sprinkle crumble topping over.

Bake for 55-60 minutes until edges are set. The center may jiggle. Let cool at room temperature before refrigerating for at least 4 hours.

Remove from the pan, slice, and serve with vegan whipped cream if desired.