Tofu Cheesecake with Blueberry Glaze

The Base (from The New Farm Vegetarian Cookbook):

Filling:
3 cups tofu
1/4 cup lemon juice
1/2 cup oil (we may have used slightly less)
1 cup sugar (i'd use a little more)
1 tsp vanilla (go crazy, make it 2)
a pinch of salt

Blend/Food Process. The book says you can add a little water at the end if you need to for creaminess, but it seemed good to us, so we didn't.

Crust:

1.5 cups graham crackers, crushed
1/4 cup melted margarine (or soy margarine)
1 T sugar (optional)

Mix crumbs, sugar, and oil, and press into the bottom and sides of a 9" pie plate.

Pour the filling into the crust. Add the glaze. Bake at 325 degrees for 50 minutes (until middle is set--although i don't think we tested it).

The Blueberry Glaze: (an inspired combo to recipes from both The Voluptuous Vegan and The Yoga Kitchen)

1 cup fresh blueberries
almost 1 cup unsweetened apple juice (we had some pear juice, so we used that, but i think cider would work great)
1 T maple syrup (hmm, i think we used a bit more, or maybe brown sugar, up to 1/4 cup of sweetener would be my guess)
a pinch of salt
1 T arrowroot, dissolved in 2 T of juice (i think you can substitute cornstarch?)

Heat blueberries, sweetener, the juice, and salt on medium heat until the mixture is blue and some of the blueberries have burst, probably about when the liquid starts to boil. Add the arrowroot/juice bit to the pot, then stir until the mixture just starts to bubble. Remove from heat, stir in vanilla. We waited a few minutes for it to cool before pouring it over the tofu filling, but it was still pretty hot, so i wonder if that step did anything.