• Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.

For the Crust

• In a food processor, combine the graham crackers, sugar, salt, and nutmeg (if using). Pulse together until fine crumbs. And melted vegan butter. Pulse to combine until the texture is similar too wet sand.
• Pour into prepared pan and press the graham cracker crumbs into the prepared pan, using a measuring cup or the bottom of a glass to compact in an even layer.
• Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.

For the Batter

• In a large bowl, using a hand or stand mixer, combine the vegan cream cheese, sugar and the salt. Blend until well-combined and fluffy, about 3 - 5 minutes. No lumps should remain.
• Add the vegan sour cream, sift in the cornstarch and beat to incorporate for about 1 minute or until cornstarch is dissolved.
• Sift in your flour (if using), scrape out and add your vanilla bean and mix again to combine.
• Pour the cream cheese mixture into cooled crust and wrap the outside of the springform pan tightly with foil. Place the pan in a large baking dish (or roasting dish).
• Place the dish in the oven and fill the dish with 1 inch (2 cm) of boiling water. Close oven door and let bake for 60-80 mins*.
• Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove from oven and let it rest for 2-3 hours until it gets to room temperature. Then cover and place in refrigerator overnight (minimum 6 hours).