1. Add the cookies into a food processor and crush until fine crumbs.
2. Combine the crumbs with melted butter and stir to combine.
3. Transfer the mixture into your prepared forms and press firmly into the bottom of the forms. Set aside while you make the filling
4. In a mixer, mix silken tofu and coconut cream together with coconut blossom sugar, vanilla extract, maple syrup, lemon zest and little bit of lemon juice. (If you want add melted chocolate)
5. Pour the cheesecake filling over the cookie crust, spreading out evenly.
6. Place the forms in the fridge to let it cool down.
7. Meanwhile start with the berry sauce. In a pot, melt and puree the fruits. Add 1-2 tbsp coconut blossom sugar and bring to a boil.
8. Serve your cheesecake with the sauce and enjoy!