Chicago Diner Vegan Cheesecake with Granola or Chocolate Cookie Crust

• Cooking spray, for greasing
• 1 1/4 cups (113 g) quick-cooking oats
• 6 1/2 teaspoons pure maple syrup, divided
• 1 1/2 tablespoons brown rice syrup
• 1/4 cup (59 mL) melted vegan margarine
• 2/3 cup (66 g) vegan chocolate cookie crumbs
• 2 tablespoons organic granulated cane sugar
• 2 teaspoons sifted cocoa powder
• 1 tablespoon melted vegan margarine
• 1 teaspoon soy milk
• 1 pound (454 g) vegan cream cheese (Tofutti)
• 1 (12-ounce 341-g) package silken tofu, drained for about 30 minutes
• 3/4 cup (178 mL) vegetable oil
• 3/4 cup (150 g) organic granulated cane sugar
• 2 tablespoons cornstarch
• 1 tablespoon + 1 teaspoon pure vanilla extract
• 2 1/2 teaspoons fresh lemon juice
• 1/4-1/2 teaspoon sea salt (depending on the saltiness of your brand of cream cheese)
• 1/4 teaspoon ground cardamom
• Fresh berries or Chocolate Ganache

1. To make the Granola Crust:
2. Preheat the oven to 350F (180C).
3. Lightly grease a 9 x 9-inch (5 x 5-cm) baking dish and a 6-inch springform pan with the cooking spray.
4. Make the granola by stirring together the oats, 2 teaspoons of the maple syrup, and the brown rice syrup.
5. Transfer the mixture to the prepared baking dish.
6. Bake for 10 to 12 minutes, until golden brown.
7. Remove from the oven and allow to cool completely.
8. In the bowl of a food processor fitted with the metal "S" blade, pulse the granola until it becomes very fine and no large chunks remain.
9. Add the melted margarine and remaining maple syrup to the bowl of the food processor and process until just combined.
10. Using clean hands, press the crust mixture into the prepared springform pan.
11. Spread the crust mixture evenly and very firmly across the bottom of the pan.
12. Bake for 12 minutes and then set aside until the Filling is ready.
13. Or to make the Chocolate Cookie Crust:
14. Lightly spray a 6-inch (15-cm) springform pan with the cooking spray.
15. In a medium mixing bowl, stir together the cookie crumbs, sugar, and cocoa powder.
16. Add the melted margarine and soy milk to the mixing bowl and stir until fully combined.
17. Using clean hands, press the crust mixture into the prepared springform pan.
18. Spread the crust mixture evenly and very firmly across the bottom of the pan.
19. Bake for 12 minutes and then set aside until the Filling is ready.
20. To make the Filling:
21. Preheat the oven to 300F (150C).
22. In the bowl of a food processor fitted with the metal "S" blade or a blender, combine all of the ingredients except the fresh berries or Chocolate Ganache and process until smooth.
23. Pour the Filling over the prepared Crust.
24. Bake for 1 hour 20 minutes.
25. Raise the temperature to 350F (180C) and bake an additional 5 to 10 minutes, until the top becomes lightly golden.
26. Remove from the oven.
27. Let the Cheesecake cool at room temperature until it is cool to the touch and has partially set up.
28. Refrigerate overnight so it can set up completely.
29. Serve topped with fresh berries or Chocolate Ganache.

cooking spray, oats, maple syrup, brown rice syrup, margarine, cookie crumbs, cane sugar, cocoa powder, margarine, soy milk, cream cheese, silken, vegetable oil, cane sugar, cornstarch, lemon juice, salt, ground cardamom, fresh berries

Taken from www.cookstr.com/recipes/chicago-diner-vegan-cheesecake-with-granola-or-chocolate-cookie-crust (may not work)