• Chill Whipped Cream Stuff: Chill the bowl, whisk or mixer attachment, and whipping cream so they’re very cold.

For the Pie Crust:

• Mix crumbs, melted fat, and brown sugar. Press into base and up the sides of 9-inch springform pan. Press it firmly into the pan, using the back of a measuring cup to press it tightly, to prevent crumbling when you cut slices. Chill in the fridge or freezer. while you assemble filling.
  1 ½ cups graham cracker crumbs, 7 tablespoons vegan butter, 3 tabeslpoons brown sugar
  

For the Whipped Cream:

• Add the chilled whipping cream to the chilled bowl. Using a hand or stand mixer with the whisk or paddle attachment, whip on medium-high speed until stiff peaks form (4 to 5 minutes). Add powdered sugar and vanilla pudding mix and whip to combine. Reserve 1 ½ cups of whipped cream in a lidded container and refrigerate it.
  17 oz container plant-based whipping cream, 2 tablespoons powdered sugar, 2 tablespoons vanilla instant pudding mix

For the Cream Cheese Filling:

• Add room temperature vegan cream cheese to a bowl. Stir vigorously until smooth, without lumps. Add powdered sugar and lemon juice and stir to combine. Stir until just creamy. You don't want to overwhip vegan cream cheese.
  1 cup vegan cream cheese, ¼ cup powdered sugar, 2 teaspoons lemon juice
• Spoon the cream cheese mixture into the mixing bowl with the whipped cream, beating in between additions.
  
• Add the filling to the chilled pie crust. Smooth the top with an offset spatula.
  
• Cover the pan with plastic wrap or foil and refrigerate for 6 to 8 hours, up to overnight.
• To serve, use a knife to run around the edge of the pan, then unhook the rim and remove it. Add dollops of reserved whipped cream and fresh berries for serving.