Preheat oven to 375 degrees.
Flip bottom of a 9 inch springform pan so lip is facing down, then lock in place.
Stir together all crust ingredients in a bowl and then pour into the pan.
Press onto the bottom of the pan. Bake until set, 15 minutes, then cool completely for about 45 minutes.
Puree 1/2 of the blueberries and leave the other 1/2 whole.
In a food processor, blend cream cheese, tofu, sour cream, milk, powdered sugar and vanilla till very smooth.
Sprinkle the gelatin powder over the boiling water in a small bowl and stir to combine.
Add the gelatin mixture to cream cheese mixture and blend well.
Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
Pour the blueberry puree into the 1/4 plain filling and mix well.
Next fold the blueberries into blueberry mixture.
Spoon the plain and blueberry cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
To make swirls, gently run a chopstick in circular motion.
Chill cake in refrigerator for at least 4 hours or overnight.
For perfect slices, cut cheesecake with a hot knife.