Step 1Preheat oven to 160°C. Lightly spray a 16 x 26cm tin with oil, and line with baking paper.
Step 2Blitz oats in a food processor until finely chopped. Transfer to a medium bowl. Add almond meal, sugar, cinnamon and the melted spread; stir until well combined. Press mixture into prepared tin with the back of a spoon to form a thin base. Bake for 8–10 minutes, or until light golden.
Step 3Meanwhile, make cheesecake filling. Place all the ingredients in a large bowl. Beat the mixture with electric beaters until smooth and well combined.
Step 4Reduce oven temperature to 140°C. Carefully pour cheesecake filling over the base. Smooth the surface with the back of a spoon. Bake for 25 minutes, or until just set (filling should have a slight wobble). Set aside to cool.
Step 5Once completely cool, cover and refrigerate slice until ready to serve. Cut into 12 squares. Dust with icing sugar and top with blueberries, to serve.