• Line a 10” springform pan with parchment paper and grease the sides with coconut oil.
• Add the crust ingredients to your food processor or high speed blender and blend until it forms a sticky dough. Press the dough evenly along the bottom of the pan until you have an even layer.
• Add all the cheesecake layer ingredients, except the blueberries, to your food processor or blender and blend well until it's smooth.
• Pour 2/3 of the cheesecake layer over the crust and spread it evenly with a knife or spoon and then place the pan in the freezer for 30 minutes.
• Add the blueberries to the remaining cheesecake layer ingredients in the blender and blend until smooth.
• Spread the blueberry layer over the plain cheesecake layer and return the pan to the freezer. Freeze for 2-3 hours, until firm.
• If you are using the optional blueberry sauce, make that next by following the instructions below.

Optional Blueberry Sauce Instructions

• Add all the ingredients to a small pot on the stove over medium heat and bring the ingredients to a boil.
• Turn down the heat and allow the sauce to simmer for 5-10 minutes, until the blueberries have broken apart. Set the sauce aside until you are ready to serve the cake.
• After cutting the cheesecake into pieces, pour a little sauce over each piece and enjoy!