Preheat the oven to 325° F and line a greased 8x8 baking dish with parchment.

In a small sauce pan, add blueberries, sugar and 1 tbsp of water. Bring to a boil and cook for 2-3 minutes then reduce the heat to medium low and simmer for another 10 minutes until thickened, breaking up the blueberries with the back of your spoon. Set aside to cool or store in the fridge.

To make the crust, add graham crackers, melted vegan butter and flour to the bowl of a food processor. Blend into into very fine crumbs. Use the back of a measuring cup to firmly press the mixture into the prepared baking dish. Pre-bake the crust for 10 minutes.

To make the filling, wrap the tofu in a few sheets of paper towel and do your best to squeeze out any excess liquid. Add tofu, vegan cream cheese, lemon zest/juice and vanilla extract to the bowl of a food processor. Blend until very smooth, about 2-3 minutes.

Pour the filling into the pre-baked crust and smooth with a spatula. Use a spoon to place dallops of blueberry sauce on the surface and drag it through to make swirls. Bake the cheesecake for 50-55 minutes or until set on the edges but still somewhat jiggly in the center.

Remove from the oven and let come to room temperature before refriderating for at least 6 hours, ideally overnight. Serve chilled.