Amazingly Parve Cheesecake

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Originally created for my nephew stuart who is lactose-intolerant.

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Steps

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Crush the biscuits in a food processor.

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Melt the margarine and pour over the crushed cookies.

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Add the cinnamon.

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Press into the bottom and slightly up the sides of a springform pan.

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Set aside.

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Mix all the filling ingredients together with an electric mixer until well blended.

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Pour into cookie crust.

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Bake in a preheated oven at 250 degrees celsius for 10 minutes.

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Turn the heat down to 150 degrees celsius and bake for an additional 60 minutes.

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Do not open the oven door at peek at the cake during this time.

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Turn off the oven and leave the cheesecake in the oven for an additional hour or more.

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Place in the refrigerator for several hours before serving.

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Variation: use brown sugar for a caramel cheesecake.

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This cake may be topped with your favorite pie filling.

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Ingredients

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petit beurre biscuits, margarine, cinnamon, tofutti better-than-cream-cheese, tofutti sour supreme natural flavor, eggs, sugar, cornstarch, instant vanilla pudding