Blueberry Jam

1. Add all of the ingredients to a saucepan and stir to combine. Place over medium heat and continue to stir as the mixture thickens. Once the blueberries become tender, begin to mash about half of the berries with the back of a wooden spoon or potato masher.
2. Continue to stir and cook for about 15 minutes, or until thickened. You know it’s ready when you can run a spoon down the center of the mixture and it takes about a second for it to pool back together.
3. Pour the hot jam into a wide and shallow dish, so the jam is in a thin layer. Place it into the refrigerator to cool and thicken further while we make the rest of the cheesecake.

Crust

1. Add the walnuts, dates, and salt to a food processor. Blitz on high speed for about 1-2 minutes, or until you reach a fine crumb.
2. Spoon in the coconut oil and blitz again for another minute. It should be moist and able to hold its shape.
3. Press into the bottom of a 9×5 loaf pan that has been greased and lined with parchment paper. Allow the paper to hang over the sides for easy release. 
4. Place the crust into the refrigerator while we make the cheesecake.

Cheesecake

1. For the cashews, you can either soak them in a bowl of water overnight in the refrigerator OR boil them for about 10 minutes. This makes them tender and easier to blend into a smooth consistency.
2. Drain your cashews and place into a high speed blender with the rest of the ingredients. Blend until completely smooth.
3. Pour the cheesecake over the crust and spread it even. Dollop a few spoonfuls of the jam over the surface and use a toothpick to swirl it in.
4. Cover the cheesecake with plastic wrap and then foil. Freeze for at least 4 hours or overnight. 
5. Transfer the cheesecake to the refrigerator for a couple hours before eating. Enjoy!