Vegan CheesecakeVegan Cheesecake Crust: 1 and 1/2 cup crushed graham cracker1/4 cup melted vegan margarine Combine the crumbs and melted margarine. Press into the bottom of a 9 inch springform pan and set aside. Filling: 1 and 1/2 tablespoons powdered vegan egg-replacer 6 tablespoons water 3 (8 ounce) packages Toffuti brand Non-Hydrogentated Better than Tofu Cream Cheese 1 and 1/2 tablspoon vegan powdered egg replacer 6 tablspoons water 1 cup natural sugar 1 teaspoon vanilla 16 ounces Toffuti brand sour cream Preheat oven to 375 degrees. In a small bowl, mix until frothy the first 1 and 1/2 tablespoons of egg-replacer and 6 tablespoons water then set aside. With an electric mixer, combine the cream cheese substitute, the reconstituted egg-replacer (that you had set aside), 3/4 cup sugar, and vanilla. Blend until smooth and no sugar granules can be seen. Mix the second 1 and 1/2 tablespoons of egg-replacer and 6 tablespoons of water until frothy. Slowly add to the cream cheese mixture. Pour the mixture into the prepared pan. Bake at 375 degrees for 45-50 minutes or until the center is almost set. A few minutes before the cheesecake is ready to be removed from the oven, blend the sour cream and remaining 1/4 cup of sugar until smooth. Remove the cheesecake from the oven and increase the temperature to 425 degrees. Pour the sour cream mixture over the top of the cheesecake and bake an additional 5 minutes at 425 degrees. 5-7 minutes. Loosen cheesecake from the edge of the pan but don't remove the rim. Cool to room temperature then refrigerate for several hours before removing the rim and serving.
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