Solstice Pumpkin Bourbon Cheesecake

Description
Always check the ingredients to make sure the product is vegan.

Crust

 * ¾ cup graham cracker crumbs (from five 4¾- by 2¼-inch crackers)
 * ½ cup pecans (1¾ oz), finely chopped
 * ¼ cup packed light brown sugar
 * ¼ cup granulated sugar
 * ½ stick (¼ cup) margarine, melted and cooled

Filling

 * 1½ cups canned solid-pack pumpkin
 * egg replacer = 3 eggs
 * ½ cup packed light brown sugar
 * 2 tablespoons soy creamer
 * 1 teaspoon vanilla
 * 1 tablespoon bourbon liqueur or bourbon (optional)
 * ½ cup granulated sugar
 * 1 tablespoon cornstarch
 * 1½ teaspoons cinnamon
 * ½ teaspoon freshly grated nutmeg
 * ½ teaspoon ground ginger
 * ½ teaspoon salt
 * 3 (8-oz) packages Tofutti better than cream cheese, at room temperature

Topping

 * 2 cups Tofutti sour cream (20 oz)
 * 2 tablespoons granulated sugar
 * 1 tablespoon bourbon liqueur or bourbon (optional)

Crust

 * 1) Invert bottom of a 9-inch spring-form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
 * 2) Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
 * 3) Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill crust, 1 hour.

Filling

 * 1) Put oven rack in middle position and preheat oven to 350°F.
 * 2) Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
 * 3) Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
 * 4) Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
 * 5) Reduce speed to medium, then add pumpkin mixture and beat until smooth.
 * 6) Pour filling into crust, smoothing top, then put spring-form pan in a shallow baking pan (in case spring-form leaks).
 * 7) Bake until center is just set, 50 to 60 minutes.
 * 8) Transfer to rack and cool 5 minutes (leave oven on).

Topping

 * 1) Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
 * 2) Cool cheesecake completely in pan on rack, about 3 hours.
 * 3) Chill, covered, until cold, at least 4 hours.
 * 4) Remove side of pan and bring to room temperature before serving.