MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tiramisu Cheesecake
Categories: Cheesecakes, Tiramisu
Yield: 8 Servings

1 1/2 c Vegan vanilla wafer crumbs
3 tb Vegan butter;
- up to 4 tb, melted
16 oz Vegan cream cheese
16 oz Firm silken tofu; drained
3/4 c Natural sugar
2 tb Corn starch
2 tb Coffee; strong brewed
1 tb Brandy; rum, or Kahlua -OR-
1 tb Brandy extract or
- rum extract
Vegan chocolate; shaved

Bring all of the ingredients to room temperature. Preheat the oven to
350?F. Lightly oil the inside of an 8 or 9" springform pan.

In a small bowl, combine the crumbs and as much of the melted butter
as needed to moisten the crumbs when stirred with a fork. Press the
crumb mixture evenly into the bottom and up the sides of the prepared
pan. Bake for 5 minutes, then set aside to cool.

In a food processor, combine the cream cheese and tofu until smooth.
Add the sugar, corn starch, coffee, and brandy. Process until smooth.

Scrape the mixture into the prepared crust. Bake on the center oven
rack until firm, about 45 minutes. Turn off the oven and leave the
cheesecake inside for 10 minutes. Remove from the oven and set aside
to cool to room temperature. When the cheesecake is completely cool,
cover and refrigerate for at least several hours or up to overnight.

To serve, remove the sides of the pan, using a knife to loosen it if
necessary. Scatter the shaved chocolate over the top of the
cheesecake, and cut into wedges.

Recipe by Vegan Planet by Robin Robertson

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