Make the crust. Melt the vegan butter (or margarine) and stir into graham cracker crumbs and 1 tablespoon granulated sugar. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.
Make your flax "eggs" - stir together the flax meal and warm water and set aside for a few minutes, until the mixture takes on an eggy consistency.
Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a food processor and pulse a few times, until quite soft. Add flax "eggs", 1 cup sugar, vanilla extract, pumpkin purée, pumpkin spice, and lemon juice, and process until smooth.
Pour mixture into prepared crust and bake for about 45 minutes, or until top sides begin to turn slightly golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with whipped coconut cream.
To make whipped coconut cream:
Chill a medium-sized mixing bowl.
Remove your can of coconut milk from the fridge and flip upside down. Use a can opener to open the can and pour off clearish liquid that will be sitting on the top--reserve for another use (this is coconut water, excellent in smoothies!). Scoop out the remaining coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir 'til combined. Spoon onto individual slices of pumpkin cheesecake and serve.
Sprinkle with a light touch of cinnamon to serve, if desired.