2. For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener. With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a teaspoon of it between your fingers. Turn the mixture into a 8 inch / 20 centimeter springform pan. With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan. Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet. Make sure the crust is thinner around the top edge. Bake the crust 8 minutes. Set aside to cool slightly.

3. For the filling, puree the tofu in a food processor. Add the cream cheese and process to blend. Add the sugar and eggs and process to incorporate them completely. Blend in the lemon juice and vanilla. Finally, blend in the arrowroot.

4. Pour the filling into the prepared crust, filling it to within 1/2 inch / 13 millimeter of the top. Bake in the center of the oven for 60 minutes. The cake will be golden on top, slightly browned around the edges, and still puffed and jiggling in the center. Turn off the heat BUT LEAVE THE CAKE sitting in the oven for 60 minutes (it's ok to peek quickly once or twice). The warm cake will still be just soft to the touch in the center. Set the cake on a rack and let cool to room temperature. Cover the cake lightly with oil and refrigerate 24 hours before serving.

One-8-inch cakes, serves 8.

Spectrum Spread is a non-hydrogenated canola oil product made by Spectrum Naturals, Inc.

"The Natural Kitchen"; SOY, Prima Publishing, 1996