Tofu Cheesecake

Delicious! The whole wheat crust has a crunchy,
nutty taste reminiscent of a butter cookie.

Six ~350 calorie servings

Preheat oven to 350

Crust:
1 cup whole wheat flour
2 Tbsp sugar
Pinch of salt
Pinch of cinnamon
1/2 cup butter or margarine cut in small chunks

Mix everything in Cuisinart (or by hand) until crumbly
Drizzle in 1 Tbsp water and lightly mix
Press into oiled pie pan, halfway up sides
Bake 10 minutes

Filling:
The filling is quite forgiving. Boxes of tofu vary in size, and it doesn't matter.

1 container of firm (not soft) tofu (14-16 oz, but smaller is OK too)
3 Tbsp oil (less oil if less tofu)
1/4 cup sugar
1.5 tsp almond extract (or vanilla, or lemon juice)

Place everything in Cuisinart or blender (no need to wash Cuisinart after making crust)
Blend until smooth and creamy

Remove crust from oven
Spoon in the filling
Bake for 30 minutes at 350

Cool, then chill before serving (I like it best at room temp or slightly warm)

Store in fridge