Vegan Cinnamon Swirl Cheesecake

==Ingredients==
* 17 rectangles graham crackers
* 3 tablespoons raw sugar
* 5 tablespoons vegan margarine, melted
* 1 tablespoon butter flavoring
* 3 tablespoons cornstarch
* ⅔ cup vegan sour cream (I use Toffuti)
* 3 (8 ounce) packages vegan cream cheese, at room temperature (again, Toffuti)
* 1⅓ cups raw sugar
* 1 teaspoon lemon zest
* 2 tablespoons vanilla nut and butter flavoring
* ½ cup firm tofu
* 1 tablespoon almond milk
* reserved ⅜ cup batter
* ½ cup dark brown sugar
* 2 teaspoons cinnamon
==Directions==
# Preheat oven to 350°F.
# Generously grease the sides and bottom of a spring form pan. Line bottom with wax paper.
=== Crust ===
# Prepare crust by melting margarine.
# Mix in butter flavoring and set aside.
# Place graham crackers in a food processor and grind very fine.
# Add sugar and process for about 1 minute.
# In a medium bowl combine graham cracker and butter mixtures until well incorporated.
# Press mixture to the bottom of the spring form pan and set aside.
=== Batter ===
# Prepare batter by blending 1 package of cream cheese with ⅓ cup of the sugar and cornstarch on low for 3 minutes.
# Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time. Scrape sides of bowl in between.
# Combine remaining sugar with lemon zest.
# Increase speed to medium and add the lemon sugar to the cream cheese mixture.
# Add vanilla and scrape sides. Set aside.
# In food processor/blender combine tofu and almond milk until smooth.
# Mix in tofu mixture into the batter on medium speed.
# Add in the sour cream and mix well.
# Scrape sides again.
# Reserve ⅜ cup batter for swirl mixture.
# Pour remaining batter into prepared pan over the crust. Set aside.
# For swirl mixture take reserved batter, brown sugar, and cinnamon and combine. Mix well.
# Scoop tablespoons full of cinnamon mixture onto top of cheesecake.
# Gently press down with spoon.
# Use a knife tip to swirl the cinnamon (be sure not to over-swirl).
# Bake for 75 minutes.
# Allow to cool for 2 hours.
# Cover and refrigerate for at least 4 more hours.
# Garnish with chopped pecans and brown rice syrup (totally optional) then serve.
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Category:Almond milk Recipes
Category:Cheesecake Recipes
Category:Dairy-free Recipes
Category:Egg-free Recipes
Category:Graham cracker Recipes
Category:Lactose-free Recipes
Category:Soy cheese Recipes
Category:Tofu sour cream Recipes
Category:Vegan dessert Recipes