Make graham cracker crust. Process your graham crackers in food processor until they are crumbs. Then add brown sugar, stir to combine.
Add melted vegan butter. Stir to completely combine. The rust should be moist and stick together if you press it together, but not super moist or oily.
Pour graham cracker crust mix into 13x9 baking pan, sprayed with non-stick spray. Press down the crust to pack it into the bottom of the pan.
Bake crust in oven for 5 minutes. Just so it sticks together when your pur the cheesecake batter in.
Make cheesecake batter. Squeeze the liquid out of the tofu, if it starts to crumble, no problem. Put dried tofu into a blender or food processor
Add vegan cream cheese, sugar, maple syrup, lemon juice, lemon zest, vanilla, tapioca or corn starch, and flour to blender/food processor and blend well, scraping down sides as needed until mixture is smooth.
Pour half of cheesecake batter over the crust, sprinkle half of blueberries over cheesecake batter. Then pur remaining batter over blueberries and top with remaining berries.
Bake for 40-45 minutes, or until edges start to brown and center is slightly jiggyl