Make the graham cracker freshness: In a food processor or liquidiser, process the
graham crackers on high speed until they are finely reason. Add the
margarine and pulse until the mixture resembles coarse crumbs. Pat the
mixture into a thick layer in the bottom of an 8-inch springform pan, or
thinner layers in 2 (9-edge) pie plates.

Make the pick: Have all the ingredients at room temperature. Preheat the
oven to 325 degrees. In a food processor or liquidizer, puree the tofu until
tranquil. Add the boodle, spices, soy cream cheeseflower, and vanilla and process
until still. Scrape down the sides as requisite.

Pour the tofu mixture into the prepared pie crusts and bake for 50 proceedings,
until the cheesecake mixture is truehearted.

Turn the oven off, leaving the cake in the oven for 1 minute. Remove and cool
to room temperature. Refrigerate the cheesecake overnight. Serve slightly
chilled.

Yid: 2 (9-edge) cheesecake