Prepare pan (preferably a springform pan) by spraying with vegetable cooking spray.
Toast the walnuts to bring out their flavor by spreading walnuts in a single layer on a cookie sheet. Bake 8-10 minutes, checking frequently.Remove from oven and set aside to cool.
Pour cookies, sugar and toasted (and cooled) walnuts in a food processor. Pulse until course. Add the pinch of salt, ginger and brown sugar and pulse again to combine. Add melted coconut oil and pulse until incorporated.
Spread into the bottom and up the sides of a springform pan and refrigerate for at least 30 minutes.
Butterscotch Caramel Sauce
Combine sugars and dairy-free milk in a small saucepan over medium heat.
Cook for a 1-2 minutes until the sugars dissolve. Increase the heat slightly to allow the mixture to come to a boil.
Continue to cook until the caramel thickens to a desired consistency.
Remove from heat and add the butterscotch flavoring and coconut butter and stir until the butter is incorporated into the caramel. Set aside to cool.
Pumpkin Cheesecake Filling
Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon, ginger, allspice, nutmeg, cornstarch, and ground flax seeds into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.
Assemble The Pumpkin Cheesecake
Make sure your oven is heated to 350°F.
Remove crust from fridge. Spread dollops of the caramel sauce over the crust. Add a layer of the cheesecake filling (using about half of the filling). Spread more dollops of caramel sauce. Top with remaining cheesecake filling, reserving some caramel sauce for topping.
Bake for one hour and 15 minutes. The middle of the cheesecake can still be a little jiggly, you just don’t want it to be soupy.
If needed, bake for another 10 minutes.
When the cheesecake is ready, set on a wrack to cool. Once cool enough to handle, spread any additional chopped walnuts or crushed cookies and add dollops of caramel sauce.
Refrigerate for at least four hours before serving.