Vegan Cheesecake

Instructions:

1 individual pkg. graham crackers

1 c. coconut

1/2 c. Walnuts

1/3 c. Salute Sante grapeseed oil or sweet almond oil

3 pkgs. Tofutti cream cheese

3/4 c. Florida Crystals (dried cane juice)

dash Cinnamon

1 T. vanilla

3 T. fresh lemon juice

3 heaping T. Ener-G Egg Replacer

1 container Toffuti sour cream

5 T. fructose

2 c. fruit juice (your choice, I like grape)

1/2 c. fructose

2 heaping T. cornstarch

1/2 bag each frozen blueberries and raspberries

In a mixer, ground the graham crackers to form crumbs and put aside in a dish.

Add coconut, walnuts and grape seed oil to the blender and combine until blended.

Combine along with graham cracker crumbs and put in a spring pan or 2 aluminum pie pans and bake at 350 degrees for 9 minutes.

In a mixing cup, tofutti cream cheese, Florida Crystals and cinnamon sit together.

Mix together vanilla, lemon juice and egg replacement in another cup. Transfer the cheese mixture to the milk and the blend together good.

Drop in the baked and refrigerated crust. Bake at 350 degrees for 25 minutes, add 10 minutes if using a springform oven.

Mix together the sour cream and Tofutti and 5 t.Fructose.     Pour over the cheesecake and bake for another 9 minutes.

Mix the fruit juice in a saucepan, 1/2 c. Fructose, cornstarch. Stir until the mixture is smooth.

Add 1/2 bag of blueberries and raspberries. Take to a boil and simmer until it is thickened.

Cool and spread over a cold cheesecake.

Refrigerate for a few hours or overnight. Cover with edible flowers for special occasions.