Pumpkin Cheesecake with Caramel Nut topping - Can be mde vegan!

Look at this cheesecake!  This one is made vegan style, as a few of my guests are vegan.  I combined a bunch of recipes to come up with this delicious cheesecake.  It's a little ingredient intense but so well worth it!  To make this cheesecake you will need:
Crust:
2 cups Crumbled Vanilla Cookies (Vegan - I used the brand in the picture)
3 cups walnuts, chopped
pinch of Sea Salt
1 teaspoon dried ginger, ground
2 tablespoons Brown Sugar
2 tablespoons butter, melted (Vegan - Earth Balance)
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk (Vegan - 3 Ener-G Egg Replacer)
1/4 cup sour cream (Vegan - Tofutti)
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Caramel Sauce
1/4 cup  white sugar
1/4 cup brown sugar
1/4 cup Rice Dream® Coconut Drink
1/2 teaspoon Pure Vanilla Extract
1 tablespoon Vegetable Oil
For the crust:
1.)  Preheat oven to 350ᵒF. Prepare your spring form pan by spraying with vegetable cooking spray. 
2.)  Toast the walnuts to bring out their flavor by spreading walnuts in a single layer on a cookie sheet. Bake 8 to 10 minutes, checking frequently. Remove from oven and set aside to cool.
3.)  Pour cookies, sugar and 2 cups of the 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 butter and pulse until incorporated. 
4.)  Spread into the bottom and up the sides of a spring form pan and refrigerate for at least 30 minutes.
For the filling:
1.)  Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
2.)  Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes, in the meantime make the caramel sauce.
For the caramel sauce:
1.)  Combine sugars and coconut milk in a small saucepan over medium heat. Cook for a minute or two 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.  BE CAREFUL - this step is tricky.  If you let it cook to long it will freeze up before you get it on the cheesecake!  Less is more.
2.)  Remove from heat and add the vanilla extract and vegetable oil and stir until the oil is incorporated into the caramel. Set aside to cool.
Finally, top the cheesecake with the remaining 1 cup of chopped walnuts and drizzle the caramel sauce over the cheesecake.  Cover and refrigerate for at least 4 hours.