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1
Preheat the oven to 350F.
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2
Lightly oil a 10-inch springform pan with canola oil spray.
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3
To make the crust, mix the flour, pecans, baking powder, and salt together in a bowl.
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4
Stir in the butter substitute, agave nectar, vanilla extract, and cinnamon.
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5
Mix well.
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6
Pat into the bottom of the prepared pan.
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7
Bake for 8 minutes, or until the crust is set, then set aside.
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8
To make the filling, place the tofu, cream cheese, canola oil, lemon zest, lemon juice, agave nectar, and salt into a food processor.
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9
Blend until very smooth and creamy, with the tofu well incorporated, scraping down the bowl often.
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10
Add the soy milk and vanilla extract and blend again until very smooth.
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11
Pour into the prebaked crust and bake for 30 to 40 minutes, until the cake is firm in the middle.
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12
(The cake will continue to set as it cools.)
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13
Cool in the pan on a cooling rack for 30 minutes, then refrigerate in the pan for several hours until well chilled.
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14
To prepare the topping, place the blueberries, water, agave nectar, and lemon juice in a saucepan.
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15
Cook over medium heat until the mixture comes to a simmer.
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16
In a small bowl, dissolve the arrowroot powder in 2 tablespoons cold water and whisk into the blueberry mixture.
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17
Cook over low heat, stirring, until the mixture thickens, about 1 minute.
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18
Cool to room temperature, then refrigerate the mixture until well chilled and thickened.
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19
Spoon the topping on the cheesecake and serve.
