Vegan Raspberry Cheesecake - cooking recipe

Ingredients

1 (16 ounce) container of plain vegan cream cheese
1 tablespoon lemon juice
12 ounces firm tofu (2/3 of a 15 oz. package)
1 cup granulated sugar
1 teaspoon vanilla extract
1 (6 ounce) container vegan raspberry yogurt
1/4 teaspoon cinnamon
1/8 cup vanilla-flavored soymilk
vegan graham cracker crust
raspberry pie filling, to top
fresh raspberry (to garnish)

Preparation

Preheat oven to 400 degrees.
Crumble tofu by hand and then put into a blender along with all pie ingredients.
Blend until completely smooth- this will be relatively thick.
Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
Remove from oven and refrigerate several hours until cold.
Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.