MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Topped Cheesecake
 Categories: Cheesecakes
      Yield: 8 Servings
 
  1 1/4 c  Graham cracker crumbs
      3 tb Vegan butter;
           - up to 4 tb, melted
     16 oz Vegan cream cheese
     16 oz Firm silken tofu; drained
      1 c  Natural sugar
  1 1/2 ts Vanilla extract
    1/2 c  Strawberry spread;
           - fruit-sweetened
      1 tb Water; fruit juice, or
           - liqueur
      2 c  Fresh strawberries;
           - up to 3 c, hulled
 
  Bring all of the ingredients to room temperature. Preheat the oven to
  350°F. Lightly oil an 8 or 9" springform pan.
  
  In a medium sized bowl, combine the crumbs and vegan butter until well
  blended. Transfer to the prepared pan and press the mixture evenly
  into the bottom and up the sides of the pan. Bake for 5 minutes, then
  set aside to cool.
  
  In a food processor, process the vegan cream cheese and tofu until
  smooth. Add the sugar and vanilla and process again until smooth.
  Pour into the prepared crust and bake on the center oven rack until
  firm, about 40 minutes. Turn off the oven and leave the cheesecake
  inside for 30 minutes.
  
  Remove from the oven and let cool to room temperature, then
  refrigerate for several hours.
  
  While the cake is chilling, combine the strawberry spread and water
  in a small saucepan over medium heat, stirring until smooth. Set
  aside to cool.
  
  Once the cake is chilled, slice the strawberries if they are large or
  vary greatly in size, or leave whole if they are small and uniform in
  size. Remove the sides of the pan, using a knife to loosen if
  necessary. Arrange the strawberries on top of the cheesecake and
  brush with the strawberry glaze, then cut into wedges.
  
  Recipe by Vegan Planet by Robin Robertson
 
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