Blueberry-Coconut Vegan Cheesecake

Pulse graham crackers and coconut in a food processor until fine crumbs form, about 12 pulses. Add melted butter; pulse to combine, about 6 pulses. Line bottom of a 9-inch springform pan with parchment paper. Spoon mixture into prepared pan, firmly pressing mixture into bottom and about 1/2 inch up sides of pan. Set aside.

Cook blueberries, sugar, and lemon juice in a small pot over medium, stirring often, until blueberries release liquid and sugar dissolves, about 4 minutes. Stir together 1/4 cup water and cornstarch in a small bowl. Add to blueberry mixture; cook over medium, stirring constantly, until thick and glossy, about 40 seconds. Remove from heat, and set aside.

Rinse and dry food processor. Combine cream cheese, coconut milk, sugar, and lemon zest in food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed.

Whisk together 1/2 cup water and agar in a small pot with a tight-fitting lid. Cover and bring to a boil over medium-high. Uncover and boil, stirring constantly, until agar is dissolved, mixture is thickened, and a thermometer inserted in mixture registers 208°F, about 1 minute. Working quickly, pour hot agar mixture into cream cheese mixture in food processor; process until combined, about 1 minute. Immediately pour mixture over crust in springform pan. Add 1/4-cup dollops of warm blueberry swirl over filling; swirl together using the tip of a knife.

Refrigerate until firm, at least 5 hours or up to 12 hours. Run an offset spatula around edge of springform pan; release sides of pan, and remove cheesecake.