Vegan Double Layer Pumpkin Cheesecake

INGREDIENTS

7 oz

vegan gingersnap cookies (about 1 3/4 cup ground)

1/4 cup

vegan butter (earth balance), melted

1/2 tsp

pure vanilla extract

2 oz

vegan cream cheese (16 oz total)

3/4 cup

sugar

1/2 tsp

pure vanilla extract

3 tbsp

cornstarch

large lemon, juiced (about 2 tablespoons)

3/4 cup

canned pumpkin

1/2 tsp

cinnamon

1/8 tsp

cloves

1/4 tsp

nutmeg

3 tbsp

sugar

coconut whip cream, optional*