1 Store Bought Vegan 9" Crust (or you can make your own)
3 (8 oz.) Containers of Tofutti Cream Cheese
3 Ener-G Egg Replacer "Eggs"
1 C Sugar
2 tsp. Vanilla Extract
Fruit Topping Filling (optional)
Crust - I'm all about EASY
You can use a store bought crust and leave it like it is - if you do this, use this recipe instead. If you are using a spring-form pan you can either make your own recipe, or do what I did - buy a store bought crust, crush it up, add some melted vegan butter (a couple tsp.) and then reshape it back into your spring form pan. For this recipe, I used the Oreo store bought crust.
Preheat your oven to 350 degrees.
Prepare your Ener-G "eggs," be sure to whisk together thoroughly until they are very fluffy. In a large bowl combine your cream cheese, Ener-G mixture, sugar, and vanilla and mix until thoroughly combined.
Pour your mixture into your spring form pan, or ready made crust, leveling it with a butter knife.
See "Tip" below...
Cook in the oven for 55-60 minutes. To check to see if your cheesecake is finished, tap the side of your pan or pie tin with a knife, if the middle still jiggles then it is not finished cooking. It should start to turn a very light golden color.
When your cheesecake is done, let it cool for 30 minutes. Then let it chill in the refrigerator for 2-3 hours.
Top with fruit topping before serving if you wish.
TIP: If you want a smooth cheesecake (no cracks) wrap tip foil around the bottom of your pan creating a bowl type shape. Then place on a cookie sheet. Fill your cookie sheet most of the way full with water. The tin foil will keep any water from getting to your cheesecake. This keeps the oven humid, so your cheesecake won't crack.