Papaya Tofu Cheesecake with Mango Glaze

Oat Crust

 * 1½ cups rolled oats blended into flour in a food processor (or substitute whole wheat pastry flour)
 * ½ cup barley flour
 * ¼ cup water
 * ¼ cup canola oil
 * ¼ cup maple syrup

Filling

 * ½ ripe papaya
 * ½ cup canola oil
 * 2 packages extra firm tofu
 * ¾ cup maple syrup
 * ¼ teaspoon sea salt
 * 2 teaspoons arrowroot
 * 2 tablespoons lemon juice
 * 1½ teaspoons vanilla extract

Mango Glaze

 * ½ ripe mango
 * 1 tablespoon maple syrup
 * 1 tablespoon arrowroot dissolved in ¼ cup water

Directions

 * 1) Whip papaya and oil in a food processor.
 * 2) Add the tofu and blend well, until the texture is very creamy.
 * 3) Blend in remaining ingredients.
 * 4) Pour into the oat crust and bake at 350ºf for 50 minutes until the top is light brown and the cake is set firm.
 * 5) Let cool before adding the mango glaze.
 * 6) Add the maple syrup and diluted arrowroot to a small pot and simmer on medium heat for about 3 minutes.
 * 7) Add mixture to the mango in food processor and blend until smooth.
 * 8) Pour over the already set, cooled down cheesecake.
 * 9) Refrigerate for several hours - overnight would be best.
 * 10) When ready to serve, take a wet knife and run it around the outer edge of the cake to loosen it from the side of the pan.
 * 11) With your hands on the bottom of the pan, press up so that the cake moves up out of the frame.