Please help me fix this cheesecake disaster

I tried to bake this vegan pumpkin cheesecake to accommodate a guest who has gluten, egg, and dairy allergies. I used the Bob’s Redmill egg replacer powder according to the package directions. This thing ballooned to 2in above the springform pan, never set, and collapsed onto the sheet pan like creepy skin. I’m not sure how to include a photo.Is there anything at all I can do to try and salvage it? As long as it is edible and relatively presentable it will be fine. It still tastes good, it’s just more like a pudding than a cheesecake. Thank you so much!Edit: creepy vegan cheesecakeRecipe: Ingredients:gingersnap cookies 4 tbsp melted butter (used peanut oil) ½ tsp salt ¼ cup brown sugar 1 can pumpkin 4 tubs (227g) Tofutti Better Than Cream Cheese, softened ¼ cup sugar 3 large eggs or egg replacers for 4 eggs 1 tsp cinnamon ½ tsp ginger ¼ tsp freshly grated nutmeg ¼ tsp ground cardamom Instructions:Preheat oven to 350°F. Line spring form pan tightly with foil, then wrap outside of pan with foil, pressing wrinkles flat. This will create a watertight seal during baking.Using a blender or food processor, crush gingersnap cookies. Add melted butter, salt and sugar and mix together. Press crumbs into bottom of prepared pan and freeze for 10 mintues.Beat the Tofutti Better Than Cream Cheese in a mixer. Add the sugar and eggs and mix till light and fluffy. Add canned pumpkin and cinnamon, ginger, nutmeg and cardamom.Pour the filling into the prepared pan and place in the oven on a cookie sheet with one inch sides. Create a water bath for the cheesecake to bake in by pouring water into the cookie sheet.Bake cheese cake for 60 to 90 minutes, checking every 30 minutes to add more water if necessary.Once cake has set, remove from oven and let it cool completely. via /r/Cooking https://ift.tt/2Sb660b