Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)
Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
Chill in the refrigerator to set while you make the no-bake pie filling of your choice.
Make the blueberry sauce
Put 2 cups of blueberries into a saucepan with 1/3 cup of cold water, 1 tablespoon of corn starch, and 1 tablespoon of sugar and stir well until the starch has dissolved.
Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
Make the cheesecake filling
Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
Put the cream cheese, melted coconut oil, sugar, and lemon juice, into a food processor or blender and blend again until very creamy.
Then pour 1/2 of the filling into the crust, smooth it out, and then put dollops of the blueberry sauce on it and swirl the sauce gently into the cheesecake filling.
Add the remaining cheesecake filling, smooth it out, and place dollops of the remaining blueberry sauce on top, and gently swirl it into the cheesecake again. (Don't mix it in too much or you will lose your pretty swirls.)
Allow the cheesecake to chill for at least 6 hours in the fridge before cutting. It will be even firmer if you let it chill overnight.
Notes
Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier.
If you want a swirly cheesecake, only stir in the blueberries a little, the more you swirl them in, the more solid the color.
To make the cheesecake purple, blend the blueberry sauce in the food processor along with the other cheesecake ingredient.
You can also make plain cheesecake and simply serve it topped with blueberry sauce.