Vegan Cheesecake #2

• 16 graham cinnamon graham crackers, crumbled
• 12 cup vegan margarine
• 1 tablespoon light Karo syrup
• 1 tablespoon all-purpose flour
• 16 ounces vegan cream cheese
• 13 cup sugar
• 4 Ener-G Egg Substitute
• 1 teaspoon vanilla
• 1 lemon, juice of
• vegan chocolate syrup
• fresh raspberry

1. Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl.
2. Mix by hand and press firmly into a round pan.
3. Filling: Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth.
4. Pour onto crust.
5. Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn't jiggle when you move the pan).
6. Let cool.
7. Place in refrigerator and chill for 12 hours.
8. Topping: You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc.

crackers, margarine, light karo syrup, flour, cream cheese, sugar, egg substitute, vanilla, lemon, chocolate syrup, fresh raspberry

Taken from www.food.com/recipe/vegan-cheesecake-2-209125 (may not work)