• Prepare a vegan tart crust.
• Preheat oven to 350°F

Filling

• In a small bowl, combine the egg replacer with the warm water. Whisk until smooth.
• Using the standing mixer, cream the cream cheese and butter. Add the sugar and mix until smooth. Add the egg replacer and vanilla. Mix until smooth.
• Pour the filling into the prepared tart crust.

Topping

• In a medium bowl, toss the berries with sugar, cornstarch, lemon zest, and lemon juice.
• Pile the berries on top of the cheesecake filling.
• Bake for about 45 minutes or until the filling is puffed slightly and the berries are beginning to bubble with juices.
• Remove from the oven and cool to room temperature. Refrigerate and chill for at least 4 hours before serving.