Black Forest Vegan Cheesecake

0 Make the cherry compote first. Add the cherries, sugar and 2 tablespoons of juice or water to a medium sized saucepan. 
1 Heat the saucepan on medium high and let simmer, stirring frequently until the cherries start to soften and break down. About 5 minutes. Smash the cherries, leaving some of the texture. 
2 Whisk the remaining 2 tablespoons of juice or water with the cornstarch. Add the the cornstarch mixture to the saucepan and whisk to combine with the cherries. 
3 Simmer for another 1-2 minutes or until the compote has thickened. Turn off the heat and let cool completely. 
4 Preheat the oven to 350 degrees(F).
5 Make the crust, add the chocolate sandwich cookies, cream filling and all to a food processor, pulse until the cookies are crumbs. 
6 Pour the melted vegan butter into the food processor and pulse a few more times to combine the cookie crumbs and the butter. 
7 Press the cookie crust down evenly into the bottom of an 8 or 9 inch springform pan. Bake for 5-7 minutes. Remove from the oven.
8 Increase the oven temperature to 375 degrees(F).
9 In a blender, combine, the vegan cream cheese, tofu, milk, agave, vanilla, sugar, cocoa powder, flour, cornstarch and salt. 
10 Blend on high, scraping down the sides of the blender when necessary, until the mixture is completely smooth. 
11 Pour half the cheesecake filling over the crust, smooth out. Put half the cooled cherry compote  on top of the filling and swirl together. 
12 Pour the remaining cheesecake filling mixture over the cherry swirl and smooth out as best you can. 
13 Save the remaining cherry compote for topping. 
14 Bake the cheesecake for 50-60 minutes or until the top of the cake is set. The cheesecake will still look a little liquidy and very jiggly. It will firm as it cools. 
15 Let cool for about 30 minutes, then chill in the fridge for at least 4 hours or overnight. 
16 When ready to serve, pour the remaining cherry compote over the top and smooth it out. Decorate with vegan whipped topping and vegan chocolate.