Vegan Cinnamon Swirl Cheesecake

Ingredients

 * 17 rectangles graham crackers
 * 3 tablespoons raw sugar
 * 5 tablespoons vegan margarine, melted
 * 1 tablespoon butter flavoring
 * 3 tablespoons cornstarch
 * ⅔ cup vegan sour cream (I use Toffuti)
 * 3 (8 ounce) packages vegan cream cheese, at room temperature (again, Toffuti)
 * 1⅓ cups raw sugar
 * 1 teaspoon lemon zest
 * 2 tablespoons vanilla nut and butter flavoring
 * ½ cup firm tofu
 * 1 tablespoon almond milk
 * reserved ⅜ cup batter
 * ½ cup dark brown sugar
 * 2 teaspoons cinnamon

Directions

 * 1) Preheat oven to 350°F.
 * 2) Generously grease the sides and bottom of a spring form pan. Line bottom with wax paper.

Crust

 * 1) Prepare crust by melting margarine.
 * 2) Mix in butter flavoring and set aside.
 * 3) Place graham crackers in a food processor and grind very fine.
 * 4) Add sugar and process for about 1 minute.
 * 5) In a medium bowl combine graham cracker and butter mixtures until well incorporated.
 * 6) Press mixture to the bottom of the spring form pan and set aside.

Batter

 * 1) Prepare batter by blending 1 package of cream cheese with ⅓ cup of the sugar and cornstarch on low for 3 minutes.
 * 2) Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time. Scrape sides of bowl in between.
 * 3) Combine remaining sugar with lemon zest.
 * 4) Increase speed to medium and add the lemon sugar to the cream cheese mixture.
 * 5) Add vanilla and scrape sides. Set aside.
 * 6) In food processor/blender combine tofu and almond milk until smooth.
 * 7) Mix in tofu mixture into the batter on medium speed.
 * 8) Add in the sour cream and mix well.
 * 9) Scrape sides again.
 * 10) Reserve ⅜ cup batter for swirl mixture.
 * 11) Pour remaining batter into prepared pan over the crust. Set aside.
 * 12) For swirl mixture take reserved batter, brown sugar, and cinnamon and combine. Mix well.
 * 13) Scoop tablespoons full of cinnamon mixture onto top of cheesecake.
 * 14) Gently press down with spoon.
 * 15) Use a knife tip to swirl the cinnamon (be sure not to over-swirl).
 * 16) Bake for 75 minutes.
 * 17) Allow to cool for 2 hours.
 * 18) Cover and refrigerate for at least 4 more hours.
 * 19) Garnish with chopped pecans and brown rice syrup (totally optional) then serve.