Prepare the crust by lining an 8-inch springform pan with parchment paper. In a food processor, pulse the plain sweet cookies into fine crumbs. Melt the vegan butter or coconut oil and combine with the cookie crumbs, then press the mixture firmly into the base of the prepared pan. Set aside.

In a mixing bowl, blend room-temperature vegan cream cheese with granulated sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract using an electric mixer until smooth and creamy. This creates the luscious filling for your cheesecake.

In a medium saucepan, combine fresh or frozen strawberries with a splash of water over medium heat. Cook for 10-15 minutes, mashing the strawberries as they soften until it reduces to a thick sauce. Let it cool slightly.

Add the strawberry reduction to the mixing bowl with the vegan cream cheese. Stir in the canned coconut cream and cornstarch, whisking until evenly combined. Cook over low heat for about 5 minutes, whisking continuously until slightly thickened. Remove from heat and let cool briefly.

Transfer the thickened mixture back to the food processor and blend until smooth. Taste and adjust flavors if needed, then pour the mixture into the prepared crust and smooth the top with a spatula.

Cover the cheesecake and chill in the refrigerator for at least 4 hours to allow it to set properly.

While chilling, reserve a handful of strawberries and mash them with cornstarch in a small saucepan. Cook on low heat until thickened, about 5 minutes. Let it cool to create a fresh compote for the topping.

Once set, carefully remove the cheesecake from the springform pan and transfer to a serving platter. Top with the strawberry compote and garnish with additional fresh strawberries before serving.