My Birthday - I'm eating cheesecake!

Today is my 33rd birthday.  At my work we bring in what we want to share on our day.  I was about to bring a cake, then realized I hadn't had cheesecake in a long time and that sounded really tasted.  Everyone in the office loved it!  I'm off to celebrate the rest of my day.  Enjoy!

Vegan Cheesecake

2 - 8 oz containers Tofutti Cream Cheese

1 - 12.3 oz pkg Silken Tofu

3/4 cup Organic Cane Sugar

1/4 cup Cornstarch

1 tsp Vanilla

Blend all ingredients in a food processor or blender.  Pour into prepared pie shell (or make you own) and bake at 350ºF for 50 minutes.  Cool overnight.  When making your own pie crust, you can shape the crust to a 9-inch cake pan instead of a pie plate to get a more traditional cheesecake appearance.

Make Your Own Pie Crust:  I simply baked some sugar cookies, let them cool, then ground them in my food processor.  I then added some melted margarine and soy milk to get the cookie crumbs to a consistency to stick to the pan.   You can also do the same with other cookies, graham crackers or Almond Meal.

Cherry Topping

10 oz Cherries, frozen

1/3 cup Organic Cane Sugar

1 tsp Lemon Juice

1 Tb Cornstarch.

Heat cherries, sugar and lemon juice in a sauce pan.  When cherries have defrosted and sugar is dissolved, add the cornstarch and stir in.  Continue to heat until thickened.  Pour over cheesecake and cool as directed.