Bluberry Lime Vegan Cheesecake

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   ["To make the cookie crust:

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   Preheat oven to 350 u00b0F (180 u00b0C) and lightly spray a 8-inch (20 cm) springform pan with nonstick cooking spray.

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   Place the cookies in your food processor and pulse until you get fine crumbs.

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   In a medium mizing bowl, stir together the cookie crumbs and sugar. Drizzle in the melted coconut oil and mix well to ensure the crumbs are moist. Pour in the soy milk and stir again to combine all ingredients and form a crumbly dough. You might need to use your hands to blend the mixture and get a crumbly dough.

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   Pour the crumbs into the springform pan and press them very firmly into the sides of the pan first and pat into the bottom. Bake for 10 minutes until firm. Remove from oven and place on a cooling rack. Let the crust cool before filling.

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   Leave the oven on at the same temperature because you'll be baking the cheesecake just a few minutes after.", "To make the filling:

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   Drain the soaked cashews and tofu. In a blender place the cashews, mashed banana, tofu, coconut oil, sugar, cornstarch, sea salt, lime juice and lime zest. Blend all ingredients together until completely smooth and you don't see any small bit of cashews.

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   Pour the batter over the crust and tap it lightly on the counter to get rid of the large air bubbles.

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   Bake the cheesecake for 50 minutes approximately, until the edges are golden and the top is lightly puffed and still looks a bit 'wet'.

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    Let the cake cool before adding the topping.", "To decorate:

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    Scoop out the desired amount of jam and spread evenly on the top of the cake working from the center and spreading it to the edges.

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    Sprinkle fresh blueberries over the cheesecake.

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    Move the cake to the fridge and let it cool overnight for best results."]

* Per serving · 4 servings · Values may vary.