Drain tofu and transfer to a food processor. Add the coconut cream, cane sugar, cornstarch, coconut oil, nutritional yeast, vanilla extract and salt. Blend until smooth. Pour the filling into ramekins. Bake for 30-50 minutes (365F) until firm. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours.
Stir together water, instant coffee, coconut oil and powdered sugar. Once you reach paste consistency, spread evenly over the cold cheesecake. Refrigerate for 2 hours.
Pour the white chocolate over the cold cheesecake. Refrigerate overnight.