One day before serving, pour the cashews and coconut milk into a bowl.
Scrap vanilla bean seed into the bowl.
Cover and place in the refrigerator overnight.
On the day of serving, remove from the refrigerator and pour the cashew mixture into an electric blender.
Add ½ cup of maple syrup; blend until smooth and fluffy.
In a small bowl, combine graham crackers, sugar and melted Earth Balance.
Spoon graham cracker mixture into the bottom of small serving bowls.
Place a dollop of cashew-coconut milk mixture on top.
In a small pot, heat together blueberries, remaining maple syrup, cardamom and lemon zest just until berries are hot enough to start bursting.
Remove from the heat and allow to cool before spooning on top of cheesecake.
Garnish with a few fresh berries and mint, if desired.
