Preheat the oven to 350°F (176°C).

Prepare graham cracker crust: add the graham crackers into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 or 10 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.

In a food processor blend the the tofu, cream cheese, sugar, and vanilla extract. Blend until smooth. Pour into the pan.

Top with the chopped pears.

Prepare the crumble topping: In a separate medium bowl add the ingredients for the crumble topping. Using the side of a fork cut the butter into the flour to make crumble pieces. Do your best to make sure all the flour has been mixed in some way with the butter. You can also use your hands. If you like bigger pieces on top for the crumble do not make the pieces too small. Then, place on top of the pears.

Bake in the oven for 50 to 60 minutes. The outer edge of the vegan cheesecake should be golden brown and cheesecake should be slightly jiggly when done baking.

Let the cake cook for 30 to 45 minutes on the counter, just to cool slightly. Then cover with foil and place in the fridge for at least 12 hours to chill. Keep in the fridge until ready to eat.