1 vegan graham cracker pie crust
16 oz. vegan cream "cheese" (I use Tofutti Better than Cream Cheese)
1/3 cup sugar
4 EnerG Egg Replacer "eggs"
1 teaspoon vanilla
juice of 1 lemon
For the filling, combine cream "cheese", sugar, EnerG Egg Replacer, vanilla, and lemon juice, and blend until creamy and smooth. Then, pour into the pie crust. Bake at 375 degrees for about 25 to 30 minutes, or until set. Let cool, and place in the refrigerator and chill for about 6 hours or more.. until nice and cool.
Topping: Melt the vegan fudge in the microwave for about 20 seconds. Pour on the "cheese"cake and then add strawberries.