Categories: Desserts, Vegetarian 
      Yield: 1 cake 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Grape-Nuts cereal 
    1/4 c  Maple syrup 
    1/4 ts Almond extract 
 
----------------------------------FILLING---------------------------------- 
      1 lb Silken tofu, drained (it 
           -will say silken on the 
           -container) 
    1/3 c  Sugar 
      1 tb Tahini 
    1/2 ts Salt 
      1 tb Lemon juice 
    1/2 ts Lemon zest 
      1 ts Vanilla extract 
    1/2 ts Almond extract 
      2 tb Cornstart dissolved in 2 
           -tb rice or soy milk 
  
  Crust:  Preheat oven to 350 degrees.  Place cereal in a food 
  processor or blender; grind to fine crumbs, about 2 minutes. Transfer 
  to mixing bowl. Add maple syrup and almond extract; mix well until 
  crumbs are moistened. 
   
  Pour into oiled 9-inch pie plate and press mixture evenly on bottom 
  and up sides to form crust.  Bake 5 minutes; let cool while preparing 
  filling. 
   
  Filling:  Blend all ingredients in food processor or blender until 
  very smooth, about 30 seconds. 
   
  Pour into crust.  Bake until top of pie is slightly browned, about 30 
  minutes.  Cool and refrigerate until thoroughly chilled and firm, 
  about 2 hours.  Makes 8 servings. 
   
  Variations: 
     *Alternatively, use a prepared graham cracker crust. 
     *For a no-bake cheesecake, omit cornstarch mixture.  Pour 
      filling into crust and refrigerate until firm, at least 2 
      hours or overnight.  The texture will resemble that of a 
      cream pie. 
     *Add vanilla-flavored liqueur instead of lemon juice and zest 
      for a vanilla cheesecake. 
     *Reduce the sweetener, eliminated the lemon juice and zest, 
      and add pureed raspberries 
     *If the fat content doesn't concern you too much, add 12 
      ounces of melted semisweet chocolate instead of fruit. 
     *To serve as a pudding, omit the crust and pour the filling 
      into custard cups.