Pulse graham crackers in food processor. Save two or three crackers for later.
Melt vegan butter and add to food processor,then pulse.
Grab pan and parchment paper, spread out graham mixture on bottom of pan and flatten it out.
Once flat, add to freezer to firm.
In stand mixer add, coconut cream, coconut oil, powdered sugar, and start to whip.
While it's mixing add vegan yogurt, citric acid, vanilla extract, xanthan gum, and two cups cream cheese.
Mix until there are no more clumps.
Get crust out of freezer, pour cheesecake mixture over top.
Sprinkle crushed graham cracker over top mixture, set back in freezer for a few hours.
Once it's firmed up, it's ready to enjoy!!