• Preheat the oven to 325°F

The Crust

• In a food processor, process the almonds, walnuts and pecans until they are all finely chopped. Add in the rest of the ingredients for the crust and process until well combined and the pieces of oats are broken down in size. The mixture should stick together when pressing it against the side of the bowl

Line and prepare the pan for a water bath-- read instructions in blog post

• With the springform pan lined with parchment paper, press the crust firmly into the bottom of the pan using the bottom of a cup to pack it down.

The Filling

• In a large mixing bowl, mix the dairy-free cream cheese with a hand mixer until smooth
• Add in all ingredients except for the eggs and mix until well combined
• Lastly, add the room temperature eggs and mix until combined. The batter will look pretty thin and yellow
• Pour the batter into the springform pan that has already been prepared for the water bath. Fill the large roasting pan with warm water and gently place the sprinform pan inside the roasting pan
• Bake for 1 hour and 15 minutes (the cheesecake will be a little bit jiggly at this point) turn off the oven and crack open the oven door. Let the cheesecake rest for 1 hour inside the oven to cool
• Once the cheesecake is cooled, cover the cheesecake (I like to put it in my cakestand dome) and refrigerate for 24 hours. If you can't wait this long, leave it for at least 12 hours to set.
• Enjoy!