Line the bottom of an 8-inch pan with parchment paper.
In a closed bag, break the cookies into thin pieces on top of the cookies using a food processor or rolling pin.
Mix cookie crumbs with melted vegan butter until well combined and press mixture firmly into the bottom of the prepared pan.
Place in the refrigerator or freezer for at least 15 minutes to set.
Prepare the cream cheese:
Mix the mango, vegan cheese and sugar until smooth and creamy.
In a separate bowl, whisk the cold vegetable oil until stiff peaks form.
In a small saucepan, add Agar-Agar to coconut milk, bring to a boil and cook for 2 minutes.
Mix a few spoonfuls of mango cream into the Agar-Agar mixture, heat and fold immediately. Beat in remaining cream and cream until well combined.
Pour the filling over the cool, smooth top and refrigerate for at least 4 hours or overnight.
Prepare the seed oil Above:
Soak the corn in water, then add the seed oil to the stove and heat until the mixture thickens.
Let it cool slightly before spreading it on the cheesecake.
Preparation:
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