Instructions: 8 SERVINGS VEGAN

Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake. Make it the day before serving to allow its flavors to develop.

CRUST: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.

In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mixture. Pour filling into a crust and refrigerate until firm, at least two hours or overnight. The texture will resemble that of a cream pie.

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