Let's start with baking a crust. Put all of the ingredients into a bowl, and combine. You should be able to create a smooth and thick dough.
Next, prepare a cheesecake baking pan and press the dough with your hands into the pan. Bake at 175°C (350F) for about 7-10 minutes.
Meanwhile, we can prepare a cheesecake tofu filling. Put all of the ingredients into a blender and blend until smooth and creamy.
Take the crust out of the oven and pour in the cheesecake tofu filling and carefully put it back into the oven for about 45 minutes.
When the cheesecake is completely baked, let it cool down completely before the next step. I suggest overnight, for the best result.
Lastly, let's make the caramel sauce. Put all of the ingredients into a pot and bring it to a boil. If you want firm caramel you can add 1 tsp cornstarch, but it is totally optional. Cook for 5-10 minutes until it is golden brown.
You can pour the caramel on top of the cheesecake, to make an even layer or pour over a single slice of cheesecake before serving. Enjoy!
