Layered Key Lime Cheese Cake
3 packages Tofutti cream cheese
4 boxes Mori Nu extra firm silken lite tofu (or regular)
2 packs Mori Nu mates vanilla pudding mix, divided
EnerG Egg replacer = 4 eggs, divided
1 cup pure maple syrup, divided
1/3 cup key lime juice (or any strong juice if you want, lemon, rasp....)
2 cups crushed grahams or vanilla cookies (I used Mi-Del vanilla snaps)
1/2 cup melted earth balance
medium springform pan
Preheat oven to 350.
Place cookies and vegan margarine in a bowl and mix well. Press into the bottom of your springform pan and bake for 10 minutes, let cool.
Bowl #1: beat cream cheese, 1/2 pudding mix, 1/2 eggs and 1/2 maple syrup. Pour into the bottom of your pan, bake for 10 minutes and remove.
Bowl #2: beat tofu in a food processor until smooth. Mix with lime juice, pudding mix and maple syrup. For definition between layers, add green food coloring. Pour on top of the cheese cake layer, and bake for an additional 45 minutes or until top begins to swell and crack.
Shut oven off and let cool for 30 minutes.
Chill for 3 hours prior to serving.
** Variations, substitute 1-2 tablespoons Knudsens raspberry or cherry concentrate (not juice, small jar) and cut up berries for the lime juice**