Vegan Peach Cheesecake with Crumbly Pecan Streusel Topping

Ingredients

• 200 grams cookies of choice (I used Simple Mills toasted pecan)
• 2 tablespoons melted butter
• 1 cup cashews (soaked overnight or quick soaked for 4 hours in hot water)
• 1 ⁄ 2 cup coconut cream
• 1 ⁄ 2 cup agave syrup (or maple syrup)
• 1 teaspoon corn starch
• 230-250g plain vegan cream cheese (tofutti or kite hill work well in the USA)
• 4 tablespoons lemon juice
• 2-3 medium peaches (sliced)
• 1 ⁄ 4 cup salted butter
• 1 ⁄ 2 cup coconut sugar
• 1 ⁄ 4 tablespoon cinnamon powder
• 1 ⁄ 2 teaspoon grated lemon zest
• 1 cup almond flour
• 1 cup oat flour
• 1 ⁄ 4 cup melted butter
• 1 ⁄ 4 cup chopped pecans
• drizzle maple syrup