Make the crust by mixing the graham cracker crumbs, melted coconut oil, and granulated sugar together until crumbly and moist.

Firmly press the mixture into the bottom of a 9-inch springform pan.

Bake the crust at 350°F for 10-12 minutes, then set aside to cool.

In a large bowl, beat the vegan cream cheese until smooth.

Add the coconut cream, sugar, cornstarch, vanilla extract, and lemon juice; mix until well combined. Transfer the mixture to the baking pan, pouring it over the cooled crust.

Bake at 350°F for 50-60 minutes, until the edges are firm, but the center is still slightly jiggly.

Turn off the oven and let the cheesecake sit inside for 10 minutes with the door cracked.

Remove from the oven and let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight. If desired, serve with fresh fruit, such as strawberries, raspberries, or blueberries.