Tofu Cheesecake

I call it to-fool cuz ya cant tell the difference.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 4  ounces whole wheat honey graham crackers
• 3  tablespoons olive oil
• 1  cup  pineapple juice
• 2  tablespoons gelatin or 2  tablespoons agar-agar
• 1  lb soft tofu
• 5  tablespoons honey
• 6  tablespoons fresh lemon juice
• 1  tablespoon  grated lemon, rind of
• 1  teaspoon candied ginger, minced

Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease a 9-inch pie pan plate with margarine.
3. In a food processor, or by hand, crumble the grham crackers, add olive oil and work to a fine crumb.
4. Press the cracker mixture onto the bottom of the pie plate or spring form pan until the surface is smooth and even.
5. Bake for 10 minutes.
6. Cool.
7. Heat the pineapple juice to a near boil.
8. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes.
9. Cool for at least 10 minutes.
10. In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes.
11. Pour into the baked crust.
12. Refrigerate 3 to 4 hours.
13. Top with your favorite fruit topping.
14. Times not including refrigerating time.
15. Note For Vegetarian version use the agar-agar since gelatin contains meat by products and is not Vegetarian unless stated as such.