Vegan Cheesecake

Yields: one badass cheesecake. 

Ingredients

Filling:
32 ounces of cream cheese - regular or strawberry flavor (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar

1 tub of cookie dough for the crust
1 tub of cookie dough for the topping (because I'm a sicko)


Directions

Pre-heat oven to 375F.

Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack. 

In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.

Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling.  Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.

Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.

At 45 min. open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.

Top with more cookie dough you animal.