Crust Ingredients:

• 1 box Mary’s Gone Crackers Gluten Free Double Chocolate Love Cookies
• 1 Tbsp. Earth Balance non-hydrogenated spread, melted
• 1 tsp. Wholesome Sweeteners Organic Blue Agave

Filling Ingredients:

• 3-1/2 pkg. GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
• 1-3/4 cup Wholesome Sweeteners Fair Trade Organic Granulated Sugar
• 2 Tbsp. liquid lecithin
• 1-1/2 tsp. vanilla
• 3/4 cup Jules Gluten Free All-Purpose Flour
• 1-1/2 Tbsp. egg-replacer dissolved in ½ cup water
• 1 tsp. lemon extract
• Blueberries in light syrup

• Preheat oven to 300 degrees F. Then, process cookies in the bowl of a food processor. Pour in melted spread and agave and pulse briefly to combine. Spray bottom of 8 or 9” round cake pan (not springform) with vegetable oil. Place a piece of parchment paper, cut to size, on top. Add crumbs and press down using the bottom of a drinking glass. Bake 5 minutes. Let cool.
• Combine cream cheese alternative and sugar in a large mixing bowl and beat until creamy. Add remaining ingredients, one at a time, beating well after each addition. Pour mixture onto baked and cooled cookie crust. Place a baking pan, larger than the cheesecake pan, in the oven.
• Place cheesecake pan in larger pan. Add hot water to large pan, about ½ way up the sides of the cheesecake pan to create a water bath for the cheesecake. Bake for 1 to 1-1/2 hours until the cheesecake is firm in the center.
• Remove cheesecake pan from water bath and place on cooling rack. When cooled, transfer cheesecake pan to the refrigerator. Refrigerate at least 10 hours.
• To unmold: Using a sharp knife, go around the edges of the cheesecake to loosen it. Cover the pan with a large plate and turn the cheesecake upside down. Peel off the parchment liner. Place a serving plate over the bottom of the cheesecake and flip it over so that the cake is sitting upright. Top with dark blueberries in a light syrup and serve.

• ©2011, Mimi Clark, Veggie Gourmet