For the Crust:

For the Cheesecake Filling:

Topping:

Begin by preparing the crust. In a small bowl, place all of the crust ingredients, and stir well to combine. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) the bottom and sides of an 8-inch springform pan. Transfer the crust mixture to the springform pan. Using your hands, press the mixture firmly to cover the bottom of the pan and set aside.

To prepare the filling, begin by pressing the silken tofu. To do so, place a colander over a bowl, place a natural unbleached coffee filter in the colander, place the two blocks of tofu in the coffee filter, cover the tofu with another coffee filter, place a plate on top of the filter, and place a large can or other heavy object on top of the plate. Place the colander in the refrigerator for 1 hour (or overnight) to drain. Transfer the pressed tofu to a food processor and process for 1 minute. Add the remaining filling ingredients and process for 2 minutes or until very smooth and creamy.

Place the springform pan on a non-stick cookie sheet. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake at 350 degrees for 60 minutes. Remove the cookie sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch. Loosely cover the springform pan and chill the cheesecake in the refrigerator for several hours or overnight. Loosen the sides of the cheesecake and remove the ring from the springform pan. Transfer the cheesecake to a platter or large plate and garnish the top of the cheesecake with a few Maple Glazed Pralines.

Yield: One 8-inch cheesecake