Vegan Chocolate Pecan Cheesecake With Toasted Meringue and Fudge Sauce

For the crust, in bowl of a stand mixer fitted with paddle attachment, combine flour, brown sugar, salt, and baking soda and mix on low speed. With mixer running on low, slowly add chilled butter and mix until mixture is mealy. Add agave, soy milk, and vanilla and mix until all ingredients are incorporated. Shape dough into a disc, wrap tightly in plastic wrap, and refrigerate at least.

Preheat oven to 325 degrees. Lightly spray two pieces of parchment paper with cooking spray. Unwrap dough and roll out between parchment paper into an even layer, about ⅛-inch thick. Remove top sheet of parchment and transfer rolled-out dough on bottom sheet to a 9 × 13-inch baking sheet. Bake about, until graham cracker is dark brown and firm. Remove from oven and let cool completely.

Into a food processor, transfer cooled graham cracker and pulse into crumbs. Pour graham cracker crumbs into a medium bowl. Add sugar and melted butter and stir until fully incorporated. 

For the fudge sauce, in a medium pot over medium heat, combine coconut cream and sugar, stirring, until sugar has dissolved. Add cocoa powder, vanilla, and salt, and stir until combined. While stirring slowly, add butter, at a time, until completely melted. Remove from heat. 

For the cheesecake, preheat oven to 350 dgerees. Lightly oil a 9-inch springform pan. Press graham cracker crust mix into an even layer over bottom of prepared pan. Bake. Remove from oven and let cool completely.

Into a high-speed blender, combine cashews, maple syrup, of vanilla, salt, cocoa powder, lemon juice, water, and coconut oil. Blend on high speed about, until very smooth. Gently fold pecans into mixture and pour over prepared crust. Refrigerate at least to set completely.

In bowl of a stand mixer fitted with whisk attachment, combine aquafaba, sugar, xanthan gum, and remaining vanilla and whip on medium-high speed until light and fluffy. 

To serve, remove springform pan ring from around cheesecake. Top with meringue and, using a kitchen torch, toast until golden brown. Serve slices topped with a drizzle of fudge sauce.