• Place parchment paper in spring form pan. Set aside.

For the crust

• Place in food processor all ingredients and blend until it comes together into a sort of sticky dough. Press the crust dough evenly along the bottom of the prepared pan.

For the cheesecake

• Slightly pull apart the bean, then hold the top of the bean down to the board with your left pointer finger and thumb. Turn your knife perpendicular to the bean and run the knife blade side down from the curled top of the bean to the bottom of the bean.
• Place all ingredients in to the blender and blend until smooth. Pour it over the crust and set aside.

For the blueberry layer

• In a small pan, heat frozen blueberries with chia seeds and rice syrup. Let it cooked for 5 minutes, then set aside and let cool completely.
• Rinse out the blender, and add the cooked blueberries and chia seeds to it. Blend until smooth, and then pour over the other layers.
• Place cheesecake in the freezer to set for at least 3 hours.
• Enjoy