prepare the crust: -blend the pecans, vanilla extract, pitted medjool dates, almond butter, gluten-free oat flour, and dairy-free milk in a food processor until the mixture is well combined and sticky. -press the crust mixture evenly into a parchment-lined pie or cheesecake pan, creating a firm base.

make the filling: -in a large bowl or food processor, blend the vegan cream cheese, vanilla extract, vanilla protein powder, and maple syrup until smooth and creamy. -spread the filling evenly over the prepared crust.

prepare the cinnamon crumble: -in a small bowl, mix the almond flour, cinnamon, maple syrup, and vanilla extract until a crumbly texture forms. sprinkle the crumble evenly over the top of the cheesecake.

set the cheesecake: -place the cheesecake in the freezer for 4 hours or until fully set. -once set, slice the cheesecake and store the slices in an airtight container in the fridge or freezer.