Here is her recipe from her most awesome book, The Kind Diet:
3/4 cup Earth Balance butter
2 cups graham cracker crumbs
1 (12 oz) package silken organic tofu
1 cup nondairy cream cheese
1 Tbsp safflower oil
1/4 cup maple syrup and some more for glazing fruit topping
1/4 cup soy milk
2 tsps arrowroot
1 tsp vanilla extract (make sure it doesn't have alcohol)
Fresh berries for topping
Preheat the oven to 350 degrees. Oil a 8" springform pan.
Melt the butter and mix it with the crumbled graham crackers (grind the crackers in a food processor). Press the crumbs into the bottom and sides of the pan and bake for 5 minutes.
In a blender combine the tofu, cream cheese, oil, 1/4 cup of syrup, milk, arrowroot, and vanilla extract until smooth. Pour the mixture into the pan and even it out with a spatula.
Bake it for 45 minutes and let it cool to room temperature. Add the glazed blackberries and chill the cheesecake.
I also made a similar dessert a while back using peaches and strawberries.....
Use the same recipe as above....but....instead of using vegan cream cheese I used canned non-light organic coconut milk and egg replacer instead of arrowroot. It didn't come out as thick, but it was sooo yummy!
You can arrange the fruit however you want....the bright colors of the fruit make this dessert even more delicious looking ;)
You can try using kiwi, raspberries, any fruit that you like!