Instructions:

Papaya Tofu Cheesecake with Mango Glaze

Oat Crust
1 1/2 cups rolled oats blended into flour in a food
    processor (or substitute whole wheat pastry flour)
1/2 cup barley flour
1/4 cup water
1/4 cup canola oil
1/4 cup maple syrup

Combine dry ingredients in a bowl. In a separate bowl, mix the wet ingredients and then add the dry to the wet. Mix well with a fork. Press the mixture into an oiled 9 or 10" spring bottom pan. Pre-bake for 10 minutes at 325 degrees F. Cool before adding the filling.

Filling
1/2 ripe papaya
1/2 cup canola oil
2 packages extra firm tofu
3/4 cup maple syrup
1/4 teaspoon sea salt
2 teaspoons arrowroot
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Whip papaya and oil in a food processor. Add the tofu and blend well, until the texture is very creamy. Blend in remaining ingredients. Pour into the oat crust and bake at 350