Dairy Free Cheesecake II
15 graham crackers, crushed
2 tablespoons butter, melted
4 8oz pkgs TOFUTTI Cream Cheese,softened
1 1/2 C sugar
¾ cups soy milk
4 eggs
1 cup TOUFUTTI Sour Cream
1 tablespoon vanilla
¼ cup flour
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with
melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
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