Creamy Cheezecake
By Chef Deb

8 oz firm or extra-firm Tofu, gently pressed dry
6 oz firm or extra-firm silken Tofu
8 oz Tofutti Better Than Cream Cheese
1 Tbs lemon juice
1/4 cup rice syrup or corn syrup
Ener-G Egg Replacer for 1 egg, prepared
1 cup confectioner's sugar
1 large graham cracker crust

In a large bowl, put Tofus and BTCC. Mash and mix together well.
Mix in Ener-G and lemon juice with beater at low speed.
Blend in syrup slowly, and beat until very creamy.
Mix in sugar.
Let stand 10 minutes.
Spread mixture into pie crust.
Bake in preheated 350 F oven, for 25 - 30 minutes,
until filling starts to pull away from the sides.
Turn off oven, leaving pie inside. Let stand 15 minutes.
Remove from oven, and let cool at room temperature.
Refrigerate 4 - 8 hours.
Serve with topping(s) of your choice.