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 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, vanilla bean paste, and vanilla extract. Blend until smooth. Pour into the pan.

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.

Meanwhile, make the vegan white chocolate mousse layer by adding in the white chocolate pudding mix, soaked and drained cashews, vegan cream cheese, organic powdered sugar, vanilla extract, vanilla bean paste, and non-dairy milk into a blender. Blend until smooth.

Pour the vegan white chocolate mousse over top of the vegan vanilla bean cheesecake. Spread over top and push to the edges.

Then cover with foil and place in the fridge for at least 12 hours to chill but overnight is best. Keep in the fridge until ready to eat. Top with dollops of vegan whipped cream, slice, and enjoy.