Process the nuts/seeds, oats, and cocoa powder (if using) in a food processor until it’s a slightly chunky crumb consistency. Add the dates and coconut oil and process into a sticky dough.
Transfer the dough to the prepared pan and spread it evenly across the bottom of the pan. Use your fingers or a cup/similar flat-based tool to help press it down, and even it out.
To prepare the filling, add the drained silken tofu, raspberries, and vanilla extract to a high-speed blender (or powerful food processor) and set it aside.
Then, add the coconut cream, sweetener, lemon juice, and agar powder to a saucepan and bring it to a boil. Reduce the heat to a simmer and allow it to cook for 5 minutes, stirring frequently.
Smooth the top with a spatula, and refrigerate the vegan raspberry cheesecake for a couple of hours or until set. I like to leave mine overnight when possible.