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Vegan New York-Style Cheesecake

This is the "sour cream topping" version, as opposed to the "sour cream blended in" one.

We topped this with some cherry pie filling cause why wouldn't we?

Ingredients

Crust: 1 3/4 cup white whole wheat flour 1/4 tsp salt 1/2 cup maple syrup 4 T butter (we like Earth Balance buttery sticks) 1/2 tsp vanilla

Filling 4 8-oz containers of vegan cream cheese (we like Tofutti) 1 12-oz box of firm silken tofu (we like Mori-Nu) 3/4 cup sugar 1/3 cup all-purpose flour 1 tsp vanilla

Topping 8 oz of vegan sour cream (we like Tofutti) 3 T sugar 1/2 tsp vanilla

Preheat the oven to 375degF. Grease a 9-inch springform pan.

In a bowl, mix the crust ingredients together to form a dough. Press evenly into the bottom of the pan. Prick with a fork and bake for 10 minutes. Remove from the oven, reducing the oven temperature to 350degF. Place a pan of water on the lower rack.

In a food processor, blend the cream cheese and tofu until smooth. Add the sugar, flour, and vanilla and mix again. Pour the filling on top of the crust. Placing the cheesecake on the upper rack, bake for 50 minutes. (To make it easier to move and in case of leakage, I always put the springform pan on a baking sheet before placing it in the oven.)

Before the 50 minutes are up, mix the sour cream, sugar, and vanilla together in a bowl. After the cheesecake has been baking for 50 minutes, take it out of the oven and spread the topping evenly over it. Return the cheesecake to the oven for an additional 10 minutes.

Allow the cheesecake to sit in the turned off oven for an hour before placing it in the refrigerator to chill overnight.

We didn't actually wait that long and cut into the cheesecake after only 6 hours of chilling. We accepted the consequences, and i am here to tell you that consequences are delicious. I'm going to have to find some guinea pigs, though, because there are a few tweaks to this recipe i'd like to try and i'm too damned stuffed to eat more cheesecake right now.