Vegan Pumpkin Cheesecake

Preheat the oven to 300°F (150°C).
Run the gingersnap cookies in a food processor for about 60 seconds until finely ground. Add the butter and continue to process for another 60 seconds until a dough forms. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a food processor, mix the pumpkin purée, cream cheese, coconut cream, vinegar, brown sugar, cinnamon, nutmeg, allspice, ginger, molasses, vanilla, and salt for 60 seconds until smooth.
Add the flour and cornstarch and continue mixing until fully combined.
Spread the filling into the cooled crust and smooth the top with an offset spatula.
Bake for 60–70 minutes, until the center is set but still slightly soft.
Turn off the oven, and let the cheesecake rest inside, cooling as the oven slowly reduces in temperature for 30 minutes.
Remove and cool completely at room temperature, then refrigerate for at least 6 hours, or overnight before serving.
If using the cardamom cream topping, mix together the Cocowhip, cardamom, and orange zest and dollop vegan whipped cream over the chilled cheesecake slices when portioned.