Oat Crust
1 1/2 cups rolled oats blended into flour in a food
    processor (or substitute whole wheat pastry flour)
1/2 cup barley flour
1/4 cup water
1/4 cup canola oil
1/4 cup maple syrup

Combine dry ingredients in a bowl. In a separate bowl, mix the wet ingredients and then add the dry to the wet. Mix well with a fork. Press the mixture into an oiled 9 or 10" spring bottom pan. Pre-bake for 10 minutes at 325 degrees F. Cool before adding the filling.

Filling
1/2 ripe papaya
1/2 cup canola oil
2 packages extra firm tofu
3/4 cup maple syrup
1/4 teaspoon sea salt
2 teaspoons arrowroot
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Whip papaya and oil in a food processor. Add the tofu and blend well, until the texture is very creamy. Blend in remaining ingredients. Pour into the oat crust and bake at 350F for 50 minutes until the top is light brown and the cake is set firm. Let cool before adding the Mango Glaze.

Mango Glaze
1/2 ripe Mango
1 tablespoon maple syrup
1 tablespoon arrowroot dissolved in 1/4 cup water

Add the maple syrup and diluted arrowroot to a small pot and simmer on medium heat for about 3 minutes. Add mixture to the mango in food processor and blend until smooth. Pour over the already set, cooled down cheesecake. Refrigerate for several hours - overnight would be best. When ready to serve, take a wet knife and run it around the outer edge of the cake to loosen it from the side of the pan. With your hands on the bottom of the pan, press up so that the cake moves up out of the frame.