FOR THE CRUST

1. Line the base of a  7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
2. Using a food processor, blend the dates. Add the shredded coconut and coconut oil and blend until fully combined.
3. Evenly the crust mixture into the pan and set aside. Clean out the food processor for the next step.

FOR THE FILLING

1. Combine the coconut cream, coconut butter, oil, and maple syrup in the food processor for 10-15 seconds. Set aside.
2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minute to bloom. Place on the stovetop set to low heat and melt the mixture for 1-2 minutes, not allowing the water to bubble. Use a whisk or milk frother to blend the gelatin mixture until frothy.
3. Add the gelatin mixture into the food processor and mix for another 10-15 seconds.
4. Carefully pour the filling over the crust and place in the refrigerator overnight.

FOR THE TOPPING

1. Add all of the ingredients (reserving the gelatin) to small saucepan and place on medium heat. Stir for 4-5 minutes, and don’t allow to boil. Once the blueberries soften, sprinkle in the gelatin and cook for 2-3 more minutes. Allow to slightly cool.

TO SERVE

1. Carefully remove the cheesecake from the pan by separating from the pan with a butter knife. Remove the springform and top with blueberry topping. Slice the cheesecake into 12 or more slices and enjoy!