Soy Free Tofu Pumpkin Cheesecake

Ingredients

• 1 ⅓ cups graham cracker crumbs (made from 10 oz of whole graham crackers)
• 3 TBSP coconut sugar
• 4 TBSP melted coconut oil
• 1 TBSP favorite nut milk
• 1 package Big Mountain Foods Soy Free Tofu, pat dry
• ½ cup whole unroasted cashews soaked in water 4 hours until very soft
• 1 medium banana, mashed
• ¼ cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup brown sugar
• 3 TBSP coconut oil, room temp
• 6 tsp cornstarch
• 1 lemon, juice and zest
• 2 1/2 tsp pure vanilla extract
• ¼ tsp fine sea salt
• 1 ¼ cups canned pumpkin purée
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup brown sugar
• 1 TBSP butter (or vegan butter)
• Pinch of salt
• 1 cup pecan pieces roughly chopped