Place the raw cashews and the coconut milk in a food processor. Feel free to use the same bowl you used for the crust. Pulse the food processor for several seconds to break down the cashews. Open the lid and stir down any ingredients that might have risen to the top of the bowl. Now pulse for several seconds, up to a minute, until smooth and creamy.
Add the vegan cream cheese and tofu and pulse again until smooth and creamy.
Next, add the sugar, corn starch, butter, vanilla, and vinegar. Pulse for several seconds, up to a minute, until you have a nice, creamy mixture.
If your food processor is getting full, transfer the mixture to a large bowl, and stir in the flour. Then add half of the chopped Oreos and stir to combine. Set aside.
Turn your oven to 325°F/160°C while you let the filling settle for a few minutes.
When the oven is ready, pour the cheesecake filling into the prepared crust and spread the remaining chopped Oreos over the top. Whether using a water bath or not, I recommend wrapping the bottom of the springform pan with foil to prevent it from leaking.
Optional Waterbath: To bake your cheesecake in a water bath (to prevent the top from cracking), wrap the bottom of the pan in foil, place it in a roasting pan, and pour water in the roasting pan, up to ¼" of the pan.
Bake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove it from the oven and allow it to cool before covering and placing it in the fridge. I recommend letting the cheesecake chill for at least four hours (or even a full day) before slicing and serving.