Preheat oven to 350F and gather ingredients. Prepare a baking sheet by pouring inside 2-3 inches of water, filling up halfway, set aside. Prepare a 9-inch spring form pan with cooking spray. Set aside.

To make vegan cheesecake crust, add the vegan graham cracker crumbs, melted vegan butter, and granulated sugar to a food processor. Blend until combined and comes together when pressed.

Pour crust mixture into the springform pan, pressing it evenly in the bottom and along the sides. Place into the oven on the middle rack and bake for 10 minutes. Place on a cooling rack and allow to cool slightly. Once removed, place the water filled baking sheet on the bottom oven rack.

While the crust cools, make the filling. In a blender or food processor, add the vegan cream cheese, vegan yogurt, vegan heavy cream, lemon juice, and sugar. Blend until smooth.

Add in the cornstarch, blend until fully combined and silky smooth, making sure to scrape down the sides. Once the crust is cool, pour in the filling, spreading out evenly.

Bake on the middle rack for 50-55 minutes. The cheesecake will look very liquidy, that's okay! Turn the oven off, close the door, and allow it to cool for 1 hour in the oven. Remove from the oven and place in the refrigerator overnight.

Once set, remove the outer layer of the pan, slice, and serve! Store vegan cheesecake in the fridge for up to 4 days.