1 vegan graham cracker pie crust
1 8 oz. package vegan cream cheese (Tofutti here)
1/2 of a 14 oz. package silken tofu
2/3 cup rhubarb puree* (made from about 1 1/2 cups fresh rhubarb)
1/2 cup sugar
2 tbsp. arrowroot powder (or cornstarch)
1/3 cup fresh blackberries (well-thawed frozen berries are fine too)
1 tsp. cornstarch
1 tbsp. sugar
1/4 cup water
1. Prepare the rhubarb puree by simmering chopped rhubarb with just enough water (a half cup or so) to prevent from burning. When the rhubarb is soft, add the sugar, stir to dissolve, and remove from heat. I think it's a good idea to blend this before adding to the cheesecake mixture, but wait a while for it to cool.
2. In a blender or food processor, blend all of the cheesecake ingredients, including the rhubarb puree.
3. In a non-stick pot, bring the cheesecake mixture just to a simmer, stirring frequently. The arrowroot will cause it to noticeably thicken in just a few minutes.
4. Pour in a graham cracker pie crust, and bake at 375 F for about 45 minutes - since oven times vary, check frequently after the first 25 minutes or so and remove once the top just starts to lightly brown. The cheesecake filling may not appear firm, but it will firm up as it cools. Chill for at least 3 hours, preferrably overnight, in the fridge.
5. Prepare the blackberry glaze - bring all ingredients to a simmer in a sauce pan. Use a fork to get the berries all crushed up in the liquid. When the cornstarch and sugar is dissolved and begins to thicken the glaze, remove from heat. You want to use it pretty soon, so it doesn't congeal in the pan.
6. Pour the warm berry glaze over the chilled cheesecake, top with fresh sliced blackberries, and return to the fridge. It will be ready to serve as soon as the topping is well-chilled, in about a half hour.