The best vegan cheesecake I have ever eaten. This is it! @veganinaction9750

This cheesecake is not as any other vegan cheesecakes. It is so delicious and it is so hard to stop eating it. Stay with me to learn how to make it.
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FULL CREATED RECIPE!
Ingredients:
To make crust
1 cup an old fashioned oats
1 cup of walnuts
2 tbsp of date syrup
1 tbsp of nutritional yeast
To make filling
1 block of tofu with its juice
2 tbsp of date syrup
1/2 of butternut squash
2 tsp of ground cloves
3 tbsp of chick pea flour
2 tbsp of nutritional yeast
Allspice to taste
2 tbsp of apple cider vinegar
To make chocolate icing
2 tbsp of cocoa powder
2 tbsp of date syrup
1/2 cup of almond milk
1 and 1/2 of boiling water to place in a larger baking pan to cook your cheesecake
Directions:
To make crust
Place all the ingredients in a blender and pulse until obtaining a rough texture. Mix it well.
Transfer into a round small baking pan and use a bottom of the jar or mug to spread it all over the baking pan.
Preheat at 350 F for 10 minutes. Set aside!
In the meantime, prepare your filling.
Peel a half of your squash and grate it using a grater.
Place it in in a blender and add apple cider vinegar with it. Process until smooth. Transfer into a bowl. And put aside.
Meanwhile, process rest of your ingredients until smooth. Add with your squash and mix everything well.
Pour over the crust and spread it evenly.
Place your round pan in a larger rectangular pan and add 1 and 1/2 inch of boiling water in it.
Put in the oven at 350F and cook for an hour. After all done leave in the oven and let it cool down. Place in the fridge for at least an hour or overnight to settle down.
Prepare your chocolate icing.
Place all ingredients in a pot and mix it well. Turn on heat and bring it to a boil. The thick mass will create. Let it cool down.
When it is cold, spread it over your cheesecake.
Top with blueberries, walnuts and unsweetened coconut flakes.
Enjoy!