1-Getting Started: First, preheat the oven to 350°F (175°C) and position the rack on the lower half. Make sure all filling ingredients are at room temperature to help everything mix smoothly and create that ideal creamy texture.

2-Preparing the Crust: Next, for the crust, use a food processor to pulse the gluten and dairy-free graham crackers into crumbs. Add the melted vegan butter and sugar, then pulse until the mixture looks like wet sand. Press it evenly into the bottom and slightly up the sides of a springform pan, and pre-bake for 8 minutes to set it perfectly.

3-Assembling the Filling: Now, wrap the base of the springform pan with multiple layers of aluminum foil to keep out any water during baking. For the filling, beat the vegan butter, dairy-free cream cheese, and sugar on medium speed for about 2 minutes until smooth. Then, add the cornstarch, vanilla extract, lemon juice, and dairy-free sour cream, beating on medium speed for 30 seconds to 1 minute until well combined.

4-Baking and Cooling: Add the eggs one at a time on medium-low speed, mixing just until each is incorporated to avoid overmixing. Pour the filling over the pre-baked crust, spreading it evenly. Place the pan in a large roasting pan and add warm water halfway up the sides to create a water bath for even baking.

5-Finishing Touches: Bake for 50 minutes, then turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After that, remove it and cool completely at room temperature for 2-4 hours before refrigerating overnight. When serving, unclasp the pan, slice the cheesecake, and rinse the knife between cuts for neat pieces. Feel free to top with dairy-free whipped cream, fruit compote, caramel, or chocolate drizzle for extra flair.