Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
In a mixing blow, combine the cookie or graham crumbs and sugar. Drizzle in the oil or melted buttery spread. Use a spoon to thoroughly blend the mixture and moisten the crumbs.
Drizzle in the soy milk and stir again to form a crumbly dough.
Press the crust dough very firmly into the bottom of the pan.
Bake for 10 minutes and move the pan to a cooling rack. Leave the oven on because you’ll be baking the cheesecake in a little bit.
Blueberry Bliss Vegan Cheesecake Filling
While the crust bakes, drain the cashews and pour them into a food processor or blender. Add the tofu, blueberries, sugar, banana, lemon juice, coconut oil, cornstarch, vanilla, and salt. Puree until very smooth; this could take up to 5 minutes depending on your blender.
Pour the filling into the pan with your baked crust.
Bake the cheesecake for 55 to 60 minutes, or until the top is lightly puffed and the edges of cake are pulling away from the pan. Remove it from the oven and let cool on a rack.
Blueberry Topping
As the cheesecake cools, combine all the topping ingredients in a small saucepan. Stirring often, bring the mixture to a boil, so that the blueberries burst.
Lower the heat to a simmer and cook for about 5 more minutes.
Remove the topping from the heat and pour it over the cheesecake.
Let the cake cool until it’s okay to handle, about 30 minutes, and wrap it in plastic wrap. 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.