(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Line an 8x8 baking pan with parchment paper.
In a medium mixing bowl, mix together the graham cracker crumbs and 5 tablespoons of Country Crock Plant Butter until completely moistened. Dump the crumbs into the prepared baking pan and press them evenly and compactly into the bottom. Use the bottom of a glass to smooth out the crust. Chill the crust while you prepare the filling.
In a high-powered blender, combine the drained soaked cashews, coconut cream, Country Crock Plant
Butter, maple syrup, chia seeds, vanilla extract, lemon zest, and salt. With the blender on low, slowly add the water, increasing the speed as you pour. Blend on high until the filling is velvety smooth, scraping down the sides as needed, about 2 minutes.
Pour the cheesecake filling over the chilled crust and use an offset spatula to smooth out the top.
Rinse the blender and add puree the raspberries, maple syrup, and chia seeds until smooth. Dollop several tablespoons of the raspberry puree over the top of the cheesecake filling and use a chopstick or the handle of a spoon to swirl it into the top of the cheesecake. Cover the pan with plastic wrap and chill until solid, at least 4 hours.
Once chilled, use the parchment paper to lift the cheesecake out of the pan. Slice the cheesecake into 16 squares. Store any leftovers in an airtight container in the fridge for up to 3 days.