Vegan Pumpkin Caramel Cheesecake - Snowy the Mouse

Ingredients

• 2 cups (1 12-ounce box) vanilla cookies
• 2 cups walnuts, chopped
• Pinch of sea salt
• 1 teaspoon dried ginger, ground
• 2 tablespoons brown sugar
• 4 tablespoons coconut oil, melted
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 coconut milk
• 1/2 teaspoon butterscotch extract (or vanilla)
• 1 tablespoon coconut butter
• 1 package (8 ounce) vegan cream cheese
• 1 package 14-15 ounce extra firm tofu
• 1 1/2 cups white sugar
• 1 can (15 ounce) pumpkin puree
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon allspice, ground
• 1/2 teaspoon nutmeg, ground
• 2 tablespoons corn starch
• 1 tablespoon ARROWHEAD MILLS Golden Flax Seeds, ground