Method

1. Preheat the oven to 200C and grease and line a 22cm round cake tin with non-stick baking paper. Set aside.
2. To prepare the crust, place the almonds, oats and coconut into the bowl of a food processor and blitz until very finely chopped. Then add the dates and coconut oil and pulse until it forms a sticky dough. Press evenly into the base of the cake tin using your finger tips. Bake in the oven for 10 minutes then set aside. Turn the oven temperature down to 170C.
3. Now, make the filling. Wash out the food processor and add the cream cheese, tofu, vanilla, coconut oil, oatmilk and agave syrup. Process for 1 minute until silky smooth. With the motor still running, sprinkle in the xanthan gum and process for 30 seconds more until the mixture thickens considerably.
4. Pour over the crust and tap cake tin on the bench a few times to settle the mixture and smooth the top. Before you put it into the oven, place a small roasting tray or oven-proof dish half-filled with water onto the bottom shelf of the oven. This will create extra moisture while it cooks. Place the cheesecake onto the middle shelf and bake for 40 minutes until firm with a slight wobble. Place the cake into the fridge for one hour.
5. Meanwhile, make the topping. Soak the chia seeds in a bowl with 4 tablespoons of water for 10 minutes until it becomes a thick gel. Add to the (clean) food processor along with the oat milk and mango. Process until combined.
6. Remove the cheesecake from the fridge and pour over the mango topping, it should be quite thick. Smooth it with a knife and place back into the fridge to chill for 3 more hours or overnight. Serve in slices when thoroughly chilled.