3 cups ginger snaps (I used Trader Joe’s, which I love because they have crystallized ginger in them!)
1/4 cup earth balance
12 oz. vegan cream cheese (1.5 containers; I used Tofutti)
8 oz. silken tofu (1/2 block)
3/4 cup soy nog
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon vanilla
1 tablespoon rum
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup hazelnuts (roughly chopped and toasted)
1 tablespoon agave
1 tablespoon maple syrup
1/4 cup sog nog
*Pre-heat oven to 350 degrees F. Add ginger snaps to food processor and blend/pulse until the cookies turn to a fine meal. Melt earth balance, add to food processor, blend until just incorporated.
*Chop and toast hazelnuts (see post from the red oak leaf salad on toasting hazelnuts). Add soy nog, agave, maple syrup, cinnamon and nutmeg. Heat in pan on medium until mixture gets thick, frothy, and bubbly. When it’s finished, it will look a bit like the frosting from German chocolate cake…).
*Press the mixture into the bottom of a spring form pan and up the sides 1/4 of an inch. Bake for 10 minutes.
*Blend all ingredients until smooth. Add to pre-baked crust. Bake 50-60 minutes until set and the top is light golden brown. Cool and refrigerate for at least 6 hours, preferably over night.
*Add topping to cheesecake and enjoy!