Lime-Ginger Tofu Cheesecake (Nondairy)

• 12 graham crackers (to make 2 cups of crumbs)
• 1 cup unsweetened desiccated coconut
• 14 cup sugar
• 3 tablespoons vegan margarine, melted
• 16 ounces silken tofu, firm
• 2 limes
• 8 ounces soy cream cheese (Tofutti brand)
• 12 cup honey
• 1 egg
• 1 tablespoon fresh ginger, minced
• 12 cup crushed pineapple, drained

1. Drain tofu and place between several layers of paper towels on large plate.
2. Place a heavy pan or plate on top and let sit for about 30 minutes.
3. Preheat oven to 350F Coat a 9-inch spring form pan with nonstick cooking spray.
4. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs.
5. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely.
6. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides .
7. Set aside.
8. Zest one of the limes and juice both limes and place in the blender.
9. Crumble drained tofu into blender and add remaining filling ingredients.
10. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
11. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges.
12. Do not overbake.
13. Remove from oven and cool on a wire rack for 30 minutes.
14. Remove sides of pan and let cool completely.
15. Cover and refrigerate for 2 hours.
16. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.

crackers, coconut, sugar, margarine, silken, limes, soy cream cheese, honey, egg, fresh ginger, pineapple

Taken from www.food.com/recipe/lime-ginger-tofu-cheesecake-nondairy-501179 (may not work)