Vegan Double-Layer Pumpkin Cheesecake

Ingredients
8 ounces Tofutti Better Than Cream Cheese (look for
the non-hydrogenated version in the yellow container)
12 ounces extra-firm silken tofu (Mori-nu brand in aseptic package)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust)

Instructions
Preheat the oven to 350F.

Put the first set of ingredients (toffuti through vanilla)
in a food processor and puree until completely smooth. It
should be silky smooth–not chalky or lumpy.

Remove a heaping cup of this mixture from the processor
and spread it in the bottom of the crust.

Add the next set of ingredients (pumpkin through nutmeg)
to the ingredients remaining in the food processor and
process until well blended. Smooth it carefully over the
white layer in the crust, heaping it slightly in the middle.
Bake until the center is almost set, about 50-60 minutes.
(Insert a toothpick. If it comes out liquidy and cold, give
it more time, until the center is firm.) Remove from the
oven and allow to cool. Refrigerate until completely chilled,
at least 3 hours. Serve to delighted guests.

Preparation time: 10 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 8