Vegan Cheesecake

Crust:
One sleeve honey-free graham crackers
1/4 cup margarine

Filling:
4 containers tofutti cream cheese, 8 oz each
4 oz of plain vegan yogurt (or substitute in tofutti sour cream)
1 - 1/2 cups sugar
1 Tbsp fresh lemon juice (add some of the zest if you like a lot of lemon)
1/4 cup flour
1-2 tsp vanilla

Heat oven to 350 degrees F.

Pulse graham crackers in a blender or food processor to make crumbs. Melt margarine and drizzle onto graham cracker crumbs while stirring. Press into the bottom of a greased spring-form pan. Use the base of a glass cup (if its flat) to help tamp the crust down.

With a hand mixer or stand mixer, whip filling ingredients until well combined and a little fluffy. Pour into spring-form pan. Place gently into oven.

Bake 50-60 minutes until the center is set. Cool to room temperature on your counter then in the fridge for 6 hours before serving. Sets up well overnight. Release from spring-form pan once set.

Half recipe if using a store-bought graham cracker crust, baking time is about the same.