Vegan Pumpkin "Cheesecake"

Many of you have asked for the recipe of Sublime's limited-edition Pumpkin "Cheesecake." Delight your friends and family with this dreamy dessert!

Serves 8-10

Almond Nut Crust:

1 3/4 cup raw almonds
2 oz brown sugar
pinch of cinnamon
pinch of ground ginger
melted non-dairy butter

Ground first 4 ingredients in a food processor. Transfer to bowl and add enough melted butter to bind. Grease a 9" springform pan and spread the crust mixture evenly across the bottom. Set aside.

Filling:

1 lb non-dairy cream cheese
1 1/2 lb (2 12 oz packages) firm ( or extra firm) silken tofu
1 cup sugar (or agave nectar: same amount)
4 tbs cornstarch
1 tsp vanilla extract

2 cups pumpkin puree
1/4 cup brown sugar
1 tbs cinnamon
1 tsp ginger
1 tsp nutmeg

In a food processor or a high-powered blender (e.g., Vitamix) combine the first set of ingredients until smooth (there should be no lumps). Evenly smooth 2 cups of this mixture over the nut crust to create the double-layer effect of this cheesecake. Place in refrigerator. Now add the second set of ingredients to the mix remaining in the food processor. Remove from refrigerator and carefully fill the springform pan with remaining pumpkin mixture. Bake in 350 oven for about 60 minutes, until the center is almost set. Remove from oven and cool. Refrigerate for at least 3 hours before serving.