One of my cooking magazines had a lovely photo of a raspberry cheesecake on the cover, and I knew I had to try to make it, my way of course. Since I've recently discovered a new vegan cream cheese here, I decided to try that instead of the old standby, Tofutti.
This one is made by the same company that makes the margarine I've discovered here. Pure is made by Puresoya, and their products so far have been excellent.
And since I had some Oreos, I used that for the crust instead of graham crackers or digestives. (Note: British Oreos are not vegan, but American ones are. I have no idea why.)
I used a small springform pan—for a larger pan, your cheesecake won't be as thick, but that's okay. I also forgot to save some of the strained raspberries to drizzle over the cheesecake before serving.
But it tasted wonderful regardless. In fact, it was so good we took the leftovers to Germany on our road trip. Saved it in our cooler and put it in the hotel fridge—it made for a delicious breakfast in Cologne!