New York Cheesecake Vegan

150 grams of smoothie biscuits
100 g vegan butter, melted
Cheesecake Compote:

1 kilogram vegan yogurt (purchased or made from scratch with soy milk, lemon juice, and salt)
200 grams of sugar
45 grams of flour
1 tablespoon vanilla extract
4 flax eggs (4 tablespoons ground flaxseed, 12 tablespoons water)
150 g vegan condensed milk (purchased or prepared from soy milk, sugar, and cornstarch)
Directions:

In a mixing bowl, combine the broken biscuits and the melted vegan butter. Press the mixture into a springform pan and bake for 15 minutes at 320°F (160°C).
In a separate bowl, combine the vegan yogurt, sugar, flour, and vanilla essence. Then stir in the flax eggs thoroughly.
Pour the cheesecake filling over the baked biscuit base.
Bake for 50-60 minutes, or until the cheesecake is set, at 320°F (160°C). Its top should be slightly golden.
Allow the cheesecake to cool in the pan for a few minutes before refrigerating it for several hours, or until completely cooled.
After the cheesecake has cooled and set, you can decorate it anyway you like. Use fresh fruits, nuts, chocolate, or any other toppings you choose.
Slice and serve your vegan New York cheesecake!