For the strawberry compote, add chopped strawberries, maple syrup, and lemon juice to a small saucepan and simmer over medium heat, stirring occasionally, for 15-18 minutes. Take off the heat and set aside. It will thicken as it cools.

For the cheesecake filling, place softened cream cheese in a medium mixing bowl. Using a hand mixer or stand mixer, beat on low speed until smooth, about 30 seconds. Add in maple syrup and vanilla and beat until combined, about 30 seconds. Set aside.

For the French Toast, add cornstarch to a large shallow bowl. Slowly whisk in almond milk until combined and smooth with minimal clumps. Add in flaxseed, baking powder, cinnamon, maple syrup, and vanilla and whisk until combined. Let sit for 10 minutes. Meanwhile, toast the brioche in a toaster or toaster oven. This helps the soft bread become more sturdy so it can hold up to the batter. Heat a large skillet over medium-low with non-dairy butter. Whisk the batter once again, then dip the toasted bread for 10-15 seconds on each side. Place in the in preheated pan (the butter should be melted and sizzling). Cook for 3-4 minutes on each side or until golden brown.

Assemble French toast with layers of strawberry compote and cheesecake filling. Add any additional toppings if desired and enjoy!