INSTRUCTIONS
1
For the crust, preheat oven to 350ºF. Into a food processor, pulse rolled oats into a fine flour.
2
Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7 or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
3
For the filling, drain and rinse cashews. Place in a high-powered blender with tofu, cream cheese, sugar, and lemon zest and juice, and blend until smooth.
4
Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
5
Allow cheesecake to cool completely and refrigerate overnight or at least 4 hours. Remove sides of springform pan and let cake sit at room temperature for 30 minutes before serving.
6
For the topping, into a saucepan over medium heat, combine blueberries, lemon juice, and sugar and simmer for 6 minutes.
7
Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.
