Preheat your oven to 180°C (350°F). Crush the vegan cookies into fine crumbs and mix with melted vegan butter. Press into a springform pan to form a crust. Bake for 10 minutes and let cool.

In a saucepan, combine diced apples, brown sugar, cinnamon, and cornstarch. Cook for 8-10 minutes until softened, then cool slightly.

Mix oats, chopped nuts, flour, brown sugar, melted vegan butter, and cinnamon until crumbly for the topping. Set aside.

Blend silken tofu, vegan yogurt, maple syrup, lemon juice, cornstarch, vanilla extract, and salt until smooth and creamy.

Layer half of the cheesecake filling on the cooled crust, add apple filling, then top with remaining cheesecake filling and crumble topping.

Bake in the oven for 55-60 minutes until the edges are set. Cool at room temperature for an hour and refrigerate for at least 4 hours.

Once chilled, remove the springform pan, slice, and serve immediately.