1 cup graham cracker crumbles (I put graham crackers in a food processor)
¼ cup Earth Balance vegan butter
Dash of cinnamon
1 Tablespoon sugar
1 1/2 cups blueberries, fresh or frozen
2 Tablespoons sugar
1 teaspoon cornstarch
8 ounce container Tofutti cream cheese, at room temperature
¼ cup sugar
2 cans full fat coconut milk, chilled (only use the coconut cream, not the liquid)
2 teaspoons vanilla extract
Combine all of the ingredients for the crust and bake in a cake pan or on a baking sheet (pat out in a thin layer so it cooks like the crust for a pie) at 350 for 8-10 minutes then set aside to cool. *crumble into pieces before layering in ice cream.
Place the blueberries and sugar in a small saucepan over medium-high heat; cook until the berries burst and release their juices, about 5-10 minutes. Add the cornstarch and cook for another 1-2 minutes. Remove from heat, pour into a heat-proof bowl, and place in the fridge to cool.
Place the cream cheese and sugar in a large mixing bowl and beat until smooth. Add 1/2 cup of coconut cream and beat until well incorporated. Add the remaining cream and vanilla and whip 2-3 minutes.
spread half of the cheesecake layer mixture in a plastic container. Top with half of the blueberry layer and crust layer then the other half of the cheesecake layer, then the remaining blueberries and crust. Swirl with a knife. Cover and freeze until firm or at least 6 hours.