Vegan Cheese Cake

I warned my meat eater this was not like regular cheesecake, but the closest I've come to developing something like it over the last ~ 10 years I've been experimenting.  He agreed, it wasn't quite like cheesecake, maybe more like custard -- but -- it was wonderful!

Vegan Cheesecake with Berry Sauce

Servings: 10
Prep time: 1 hour
Ingredients:

1 Keebler, pre-made, graham cracker crust
1, 8 oz. Container, Tofutti Better than Cream Cheese
1/2 pkg. Firm silken tofu
3 T. Lemon Juice
2 T. Maple syrup
3 T. Cornstarch
1 T. Vanilla

Put all ingredients in a food processor or blender and blend until creamy and smooth.  Pour into graham cracker crust. Bake in preheated oven at 350 degrees for 50 minutes, or until cracks appear at in the center of the top of the cheesecake.

Berry Sauce

1 1/2 C. Sugar
2 C. Strawberries, sliced
1 C. Blueberries
Splash red wine

Cook all ingredients in saucepan over med-high heat. Let boil for 5 minutes then remove from heat and cool.

 ***

Remove cheesecake from oven, let cool completely and refrigerate at least 1 hour or over night. Put one slice on a plate and pour Berry Sauce over it and serve.

Delicious!