Add oats, almonds/walnuts, gingerbread crumbs, sea salt, and brown sugar to a food processor and mix on high until a fine meal is achieved.

Pulse/mix on low until a loose dough is formed, scraping down sides as needed. The dough should be more on the dough-y side and not too crumbly.

Transfer mixture to parchment-lined pan and spread evenly to distribute. Use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little.

Once cashews are soaked and drained, add to clean food processor along with coconut cream, vegan cream cheese, cornstarch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and honey for sweetness.

Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.

Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn't all look liquid - only the center should jiggle.

Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover with plastic wrap (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

To serve, lift out of pan with parchment paper and cut into bars or triangles. Enjoy!