Vegan Pumpkin Cheesecake

Prep: Preheat oven to 325℉. Spray a 10-12 inch springform pan with non-stick cooking spray and set aside.
Crust: In a food processor, add 2½ cups chocolate granola and pulse a few times to break up the chunks. Put the crushed granola in a medium bowl and add chopped dates; use your hands to combine. Pour granola mixture into the prepared springform pan and press down firmly with hands, spreading it evenly. Bake on the middle rack of the oven for 10 minutes.
Make Filling: In a high powered blender or food processor, add the soaked and drained cashews, 1⅓ cups pumpkin puree, 8 ounces vegan cream cheese, ⅔ cup maple syrup, ½ cup coconut cream, 2 tablespoons pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon arrowroot powder, 2 teaspoons vanilla extract, and ⅛ teaspoon kosher salt. Blend until smooth. Taste and add additional pumpkin pie spice, as desired.
Add Filling + Bake: Pour the filling into the pie crust and spread out evenly. Bake for 55 minutes of cooking time. Cheesecake should be firm on the outer ring and only slightly jiggly in the very center.
Cool + Serve: Let cool completely and then place in refrigerator overnight to allow it to fully cool. Serve with whipped coconut cream, marshmallow whip, or your choice of topping.