With the name of "tofucheesecake" I figured I would post the recipe that inspired me to take that title. It's not called a cheesecake, but it has that consistency. Depending on the size of your pie pan, you may or may not need the extra crust. The last time I made this, I came out with enough filling for 1 3/4 crusts. You can also pour it into cups and make puddings. I got the recipe from a tofu cooking class, but I have seen similar variations elsewhere. Cook time includes setting time in refrigerator.