For the crust:

• 15 graham crackers (full sheet of four crackers)
• 5 tablespoons non-dairy butter or margarine, melted
• 1/4 cup sugar
• 1/4 teaspoon cinnamon (optional)

For the cheesecake:

• 4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)
• 6 tablespoons water
• 3 (8-ounce) packages non-dairy cream cheese, room temperature
• 1 cup sugar
• 1/2 teaspoon vanilla
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

To make the crust, preheat the oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray.

Place the graham crackers in a food processor and process until they are chopped to fine crumbs. There should be about 1 1/2 cups of crumbs.

Add the melted butter, sugar and cinnamon (if using), and pulse until the mixture resembles wet sand.

Spread the mixture evenly over the bottom of the pan. Use the bottom of a flat drinking cup to gently press the crumbs into place. Bake until the crust is lightly browned and firm, about 12 to 14 minutes.

Remove the crust from the oven and set aside. Leave the oven on.

Meanwhile, prepare the cheesecake.

In a food processor or using an electric mixer and a large bowl, combine the egg replacer and water. Process or whip for 2 minutes, or until thick and creamy.

Add the cream cheese and process or whip until creamy, about 30 seconds. Beat in the sugar, vanilla, lemon juice and lemon zest.

Transfer the batter to the prepared crust and smooth the top. Bake until the center barely jiggles when the pan is tapped and the top is puffed and golden brown, about 1 hour.

Let the cheesecake cool in the pan on a rack for at least 1 hour. Cover and refrigerate at least 2 hours (preferably 24 hours) before serving.

Makes 12 servings.

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