Vegan blueberry cheesecake

Vegan blueberry cheesecake

Ingredients
Crust:
200g biscoff cookies
80g melted, vegan butter
Filling:
400g vegan cream cheese (2 x packs)
250g cashews
200g coconut whipping cream
150g blueberries (fresh or frozen)
30ml lemon juice (1 lemon)
120g icing sugar
pinch of salt
Jelly layer:
250g blueberries
30ml water
30ml lemon juice (1 lemon)
50g sugar
3/4 tsp agar agar powder