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Part 1:Vegan Graham Pie Crust from scratch: 

10 graham crackers

1/3 cup melted vegan butter or margarine

1/3 cup NuNature Date spread

Preheat oven to 3750C.Crush and roll out crackers in bag, put into bowl and mix in melted butter and spread. Put mix into pie
Bake in oven for 9 minutes.

Part 2:Vegan cheesecake filling 

1-1/4 cup dairy-free yogurt

3/4 cup NuNature Date Spread

1 tsp vanilla extract

2 - 3 tsp limejuice (or lemon juice)

2 tbsp cornstarch

1/4 tsp salt

2 - 3 tbsp NuNature Date Syrup 

Preheat oven to 3500C.Mix all contents into a bowl. Adjust tang with more lime/lemon juice and sweetness with more Nu Nature Date Syrup.Pour into crust and even out with spatula. Bake for 40 minutes.Chill for 4 to 6 hours.Serve.