Dragon Fruit Cheesecake With Coconut Oat Crust
[Vegan]

To Make the Crust:

1. Whirl the oats and coconut together in the food processor until relatively smooth. Then add the rest of the ingredients except the oil. Drizzle that in on pulse until well combined.
2. Divide the mixture into the four pans, tamp it down well in each of them, and pre-bake for 10 minutes at 350°F. Set aside to cool while you make the filling.

To Make the Filling:

1. Combine all ingredients in a blender and run until as smooth as possible. (High-speed blenders help tremendously with this), Divide the filling into the four 4-inch mini springform pans, approximately 3/4 cup each. Bake at 350°F for 24-27 minutes.
2. Take them out when just the last little bit of the center is still jiggly, maybe the size of a half dollar or so. Cool on the counter for an hour, then transfer to the refrigerator uncovered. Serve with additional sweetened dragonfruit purée or on its own.