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 I'd stay away from the Daiya but I'm just not a fan of it and I have no idea how it will affect the texture of your cheesecake. You can replace the tofu with soaked cashews but you'll need a blender or food processor- cashews will give you a great texture. I would definitely not replace the coconut sugar with coconut flour...too much fiber and not enough stuff that acts like a liquid. Instead you can use coconut nectar, maple syrup, maple crystals, agave, or white sugar (if you consider it vegan). Honey is definitely not vegan but will certainly work.
 

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Regular sugar should work just fine. No, I've never used Daiya for a cheesecake but I have tried it on it's own and I'm just personally not a fan of the product. Having said that, as a substitute it will probably work. Using "a little less of the Daiya and adding a little more almond flour and/or coconut flour" is not a good idea because:

Flour is not a sugar substitute.

Flour is not a fat substitute.

Replacing both the sugar and fat with even more flour is going to make something very hard and dry not smooth and creamy.

Is that crust supposed to be like a chocolate chip cookie bottom? Sounds yummy!
 
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