Blueberry Bliss Vegan Cheesecake

Directions

1. 1
   Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with cooking spray. Prepare the cookie crumb crust and press it very firmly into the pan.
2. 2
   Drain the cashews and pour into a food processor or blender.
3. 3
   Add the blueberries, banana, tofu, sugar, coconut oil, cornstarch, salt, lemon juice, and vanilla extract. Puree until very smooth; this could take up to 5 minutes depending on your blender.
4. 4
   Pour the filling into the pan.
5. 5
   Bake the cheesecake for 55 to 60 minutes, until the top is lightly puffed and the edges of cake are pulling away from the pan.
6. 6
   Remove it from the oven and let cool on a rack. In the meantime, prepare the topping.
7. 7
   Combine all the topping ingredients in a small saucepan. Stirring often, bring the mixture to a boil, so that the blueberries burst. Lower heat to a simmer and cook for about 5 more minutes.
8. 8
   Remove the topping from the heat and pour it over the cheesecake.
9. 9
   Let the cake cool until it’s okay to handle, about 30 minutes, and wrap it in plastic wrap.
10. 10
    Place it in the fridge to set for about 2 hours.Once completely set, release the springform and slice the cake with a sharp knife dipped in cold water