Vegan (Cheese?)cake

It's been a long time since I had cheesecake- being lactose intolerant, then vegan and trying to find a dessert that's free of refined sugar, oil, salt, and processed grain hasn't been the easiest of tasks. So, I thought it was time to take matters into my own hands, and came up with this whole grain alternative.
You can change the flavours to your taste- peanut butter, blueberry, strawberry, or even double chocolate. The chia seeds allow you to make a quick jam without the need for pectin. Date syrup or honey (if you're not vegan) can be added to the base, jam, or topping for extra sweetness. The flax, hemp, and chia seeds add a bunch of protein and other nutrients to this dessert, so although you'll feel like you're eating a cheesecake, your body might think you're devouring a salad!

Ingredients
For the base
2 cups oats- you'll want the rolled/ old fashioned kind, not the quick cook kind here as they hold the shape much better!
3 tbsp ground flax seeds
3 tbsp hemp seeds
1 tbsp raw honey OR 1 tbsp date syrup and 2tbsp date sugar
1/3-1/2 cup hot water (this doesn't need to be boiling!)
2 tbsp cocoa powder
3-4 chopped dates (optional)

For the 'cheese' topping
1 tsp vanilla paste
1 package silken tofu (16oz/450g)
1 can light coloured beans such as navy beans or cannellini, drained
1 tbsp maple syrup

For the chia fruit jam
I didn't have any fresh berries in when I made this (probably because I'd eaten them all!) so I used frozen cherries, but fresh or frozen berries would work here. alternatively, you can add a layer of peanut butter, or some cocoa powder to the 'cheese' mix above to make a chocolate 'cheesecake'.
1 cup frozen sweet black cherries
1 tbsp maple syrup
2 tbsp chia seeds

Method
Add all the ingredients for the base in a bowl and mix thoroughly. Spread to cover the base of your tin, making sure to add some up the sides to ensure the filling doesn't spill out! Place in the fridge to help set.

In a saucepan on low/medium heat, add the  ingredients for the jam, stir gently, but constantly to help the betties break down, and to ensure the mixture doesn't start to burn at the bottom. Once combined, set to one side to cool. This should be a relatively cohesive jam/jelly like consistency, if not, add some more chia seeds, and stir until consistency is achieved.

Add all the ingredients for the 'cheese' filling to a blender, blend until smooth (yes, that's it!).

Layer the jam on top of the base, make sure this is spread as evenly as possible, then pour the 'cheese' on top using a spatula or palette knife to smooth the top as needed. Leave for 12-25 hours in the fridge to set, or pop into the freezer for 1-2 hours for a harder consistency.  

I used a sieve to add a little cocoa powder on top as a kind of garnish- as you can see, I didn't do a great job of getting it to go on evenly! You could leave that off, of course, or even add some fresh berries, or chocolate shavings, instead!