Combine your preferred ingredients in a saucepan over medium heat, stirring constantly until thickened, about 10-15 minutes. Transfer to a jar and refrigerate until chilled.

Soak a cup of cashews in water for at least 4 hours or quick-soak by boiling for 30 minutes. Rinse and drain.

Blend vegan cookies with a pinch of sea salt in a food processor until finely crumbed. Drizzle in melted vegan butter, pulse until it holds together, and press into the bottom of a lined 9-inch loaf pan. Chill for 30 minutes.

Blend soaked cashews, vegan cream cheese, yogurt, lemon curd, vanilla extract, and syrup in a blender until smooth, scraping sides as needed.

Pour the filling into the chilled crust, spread evenly, cover, and refrigerate for at least 6 hours or overnight.

Warm the remaining lemon curd until spreadable and carefully spread over the cheesecake. Refrigerate for an additional hour before slicing.