Ingredients

8 oz Plant Based Cooking Creme Naturally Flavored
16 oz Tofutti Better Than Cream Cheese (room Temperature)
1 C Sugar
1/2 tsp. Salt
1 tsp. Vanilla Extract
2 tbsp. Bob's Red Mill Egg Replacer
4 tbsp. Water
2 C Graham Cracker Crumbs
3/4 C Vegan Butter, Melted
1/4 C Sugar

Directions

1
 Make the crust by combining the graham cracker crumbs, butter and sugar together. Press into a springform pan about halfway up the sides.
2
 Bake at 375°F for 5-6 minutes.
3
 Remove from oven and turn heat down to 350°F.
4
 Whisk together the egg replacer with the water and let sit for 1 minute to thicken.
5
 Combine all the ingredients in a blender and blend until smooth.
6
 Pour mixture into pie crust and bake at 350°F for approximately 45 minutes, or until the top sides begin to turn golden-brown. The center will not set but will firm up in the refrigerator.
7
 When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled.
1 cake