make the crust -add the oats, dates, coconut oil, extract and sea salt to a food processor. process until the mixture becomes sticky and holds together when pressed. -press the mixture evenly into the bottom of a springform pan (8-inch or similar) lined with parchment paper. place in the freezer while preparing the filling.

make the blueberry jam -in a small saucepan, combine the blueberries, maple syrup, water and lemon juice. cook over medium heat, stirring occasionally, until the blueberries break down and the mixture begins to bubble (about 5-6 minutes).

-stir in the vanilla and the tapioca starch slurry. cook for another 1-2 minutes until thickened. -remove from heat and let cool completely. set aside 1/2 cup of the jam for the filling and reserve the rest for the topping.

make the filling -in a high-speed blender or food processor, combine the vegan cream cheese, maple syrup, vanilla bean paste/extract, lemon juice, and the 1/2 cup of prepared blueberry jam. blend until smooth and creamy. -taste and adjust sweetness if needed.

assemble the cheesecake -pour the blueberry filling over the crust, spreading it evenly. tap the pan gently on the counter to remove air bubbles. -cover and freeze for at least 4 hours or until firm enough to slice.

add the topping -once the cheesecake is set, spread the remaining blueberry jam evenly over the top of the cheesecake.

serve -let the cheesecake sit at room temperature for about 10-15 minutes or longer before slicing for a creamy texture.