In a food processor or blender, grind up cookies into a fine cookie crumble for the crust.

Pour into a parchment lined and oiled 9 inch spring form pan. Push the cookies down into the bottom of a pan with a spatula to create an even layer. You can also use a flat-bottomed glass to help even further compact and condense everything.

In a blender add the remaining cheesecake ingredients: tofu, cream cheese, sugar, and vanilla extract. Blend until smooth.

Pour into the pan. If there are any large air bubbles on top you can gently pop them with a knife.

Bake for 50 to 60 minutes depending on your oven. The center of the cheesecake should be slightly jiggly but set. There may also be slight browning and caramelization on the outside of the cake. DO NOT open the oven while baking. If you need to check it put the oven light on.

Once it is done let it cool on the counter for 30 minutes to an hour.

Cover with plastic wrap or foil and refrigerate for at least 2 hours if short on time but 8 hours to overnight is preferable.

Before serving make the spiced pear topping. Sauté the pear wedges in the coconut oil in a pan on the stove for 5 minutes. Then add in the brown sugar, cinnamon, nutmeg, vanilla extract, and non-dairy milk. Cook for 6 to 8 minutes over media low heat stirring occasionally until sugar is completely dissolved and a syrup has formed.

Allow the pears to cool for 10 minutes before putting on the vegan cheesecake. I like to layer it out in a pretty arrangement and then pour any remaining syrup overtop. For extra garnish and design the optional star anise adds a nice touch.

Slice into as many pieces as desired and enjoy.