Pumpkin Cheesecake

Ingredients:

Directions:

1. Combine the ingredients for the crust in a medium mixing bowl, mix well then use the back of a spoon or moistened clean hands to press the mixture evenly down into the bottom and sides of an 8” springform pan, or to make cheesecake bars press the filling into a 9x13 pan.
2. In the jar of a blender combine the soaked and drained raw cashews, maple syrup, vanilla, pumpkin puree, ground flax, orange zest, and pinch of sea salt. Begin blending on low speed, gradually increase to high speed and process the mixture is smooth. Turn down the speed, begin adding the chunks of tofu then gradually increase to high speed again and process until smooth. Pour the filling into the prepared crust and spread it evenly.
3. Use a small mixing bowl to combine the vegan sour cream, vanilla, organic powdered sugar and orange zest. Whip the ingredients with a wire whisk just until blended. Transfer the sour cream mixture into a pastry bag with a large decorative star tip. Pipe the topping into decorative trim around the edges of the cake. If making bars; score the bars into squares or rectangles and top each one in the center with a decorative application of the topping. Cover the cheesecake carefully with plastic wrap being careful that the sour cream topping it does not make contact with the wrap. Place the cheesecake in the freezer and freeze until firm. Remove from the freezer about 45 minutes before serving. Store refrigerated or frozen.
4. *Note
5. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]