4 8 oz. containers of soy cream cheese (Tofutti)
1 12 oz. container of non-dairy sour cream (Tofutti)
2 eggs, beaten
1 Tbs. lemon juice
1 tsp. vanilla bean paste or vanilla extract
3/4 c. granulated sugar
1 ½ gluten free vanilla wafers or graham crackers
1/4 c. granulated sugar
5 T smart balance spread
For the crust: Preheat the oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate or spring form pan and press the crumbs onto the bottom and evenly up the sides if using a pie plate. Bake the crust for 8-10 minutes and set aside.
For the filling:
Combine all ingredients in a saucepan and cook over low heat for 5-10 minutes, stirring constantly with a whisk. Mixture will thicken. When it no longer has lumps, carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator for at least 6 hours, overnight preferably, and serve cold.