Served as dessert. Vegetarian dish. Speciality: Kosher diet.

Crust

3/4 package petit Beurre Biscuits

50 (1/2 packet) gm Margarine

1 Dash Cinnamon

Filling

2 containers Tofutti better than Cream Cheese

1 container Tofutti Sour Supreme Natural Flavor

4 Eggs

1 cup Sugar

1 Tablespoon Cornstarch

1 packet instant Vanilla Pudding

Crush the biscuits in a food processor. Melt the margarine and pour over the crushed cookies. Add the cinnamon. Press into the bottom and slightly up the sides of a springform pan. Set aside. Mix all the filling ingredients together with an electric mixer until well blended. Pour into cookie crust. Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes. Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes. Do not open the oven door at peek at the cake during this time. Turn off the oven and leave the cheesecake in the oven for an additional hour or more. Place in the refrigerator for several hours before serving. Variation: use brown sugar for a caramel cheesecake. This cake may be topped with your favorite pie filling.

Preparation time: 15 minutes

Cooking time: 1 1/2 hours

Serves: 16

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