Vanilla Cheesecake

Crust:
1 Cup + 2 Tbsp Nuts (of your choice-I used mixed nuts as they arte CHEAP!)
Large handful of Dates
Pinch salt

Grind it in a food processor and line a cake/pie pan...you may put down desiccated coconut or corn meal down before hand if you are worried about it sticking to the bottom.

Filling:
3 Cups Cashews
1/2 Vanilla Bean
3/4 of a Fresh Lemon (The Whole Lemon may be used if you wish it to be more "zesty")
3 1/4 Tbsp Maple Syrup
1/4 Cup Rice Milk
2 Dates, Dried + Pitted
1/4 tsp Arrowroot

Soak the Cashews for 3-4 hours (to sofetn and remove enzyme inhibitors). Add all ingredients except the ricemilk & arrowroot to a food processor and blend on high speed. Mix the ricemilk & arrowroot in a seperate bowl, stirring until well blended. Add this too, to the food processor and mix well. Spoon the cheesecake mixture on top of the crust and refridgerate or freeze while you make the topping (the coldness will help the arrowroot to "set" and harden the cheesecake.

Topping:
3 Handfuls Frozen Blueberries (Or Other Berry of Choice)
1 Handful Dates
1 Tbsp Agave Syrup

Everything goes in the blender at high speed. You may need to use a spoon to stir up the dates. Drizzle atop your cheesecake and spread around with a spatula or the back of a spoon.

...And enjoy! Will serve 4-8 (depends how hungry you are...)

How beautiful is this?