Recipe: Tofu Cheesecake with a Fresh Berry Topping

CRUST
20 individual fat-free graham crackers
(about 1 cup)
1 egg white
2 tsp honey
FILLING
2 lb low-fat silken tofu (4 cups)
2 c fat-free egg product
1/4 c raisins
1/4 c orange juice
3 tbsp maple syrup
1 tsp grated orange zest
1 tsp vanilla extract
1/2 tsp orange extract
1/2 tsp cinnamon
1 vanilla bean
optional canola oil cooking spray
1 recipe fruit topping
1/4 c fat-free graham crackers, for garnish
FRUIT TOPPING
2 tsp cornstarch
2 tbsp apple juice
8 oz frozen berries
1/4 c fruit sweetener
1 c fresh berries (raspberries, blueberries or strawberries)

1 To make topping: Dissolve cornstarch in apple juice.
2 Place frozen berries in a saucepan with sweetener and bring to a boil.
3 Add dissolved cornstarch and boil until thick, about 2 minutes. Remove from heat.
4 Stir fresh berries into thickened mixture.
5 To make cheesecake: Preheat oven to 350 degrees F.
6 Spray a 9? round cake pan and line the bottom with a piece of parchment or wax paper cut to it.
7 In a food processor fitted with a metal blade, process graham crackers to make fine crumbs.
8 Add egg white and honey and process until dough begins to come together to make a ball.
9 Press dough into bottom of prepared cake pan. Wipe out processor work bowl.
10 Place tofu, egg whites, raisins, orange juice, maple syrup, orange zest, vanilla and orange extracts and cinnamon into work bowl and process for about 2 minutes.
11 If using vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the tofu mixture. Process for 1 more minute.
12 Pour batter over the crust and bake in preheated oven until cheesecake is slightly firm to the touch, about 1 hour. Cool and then chill.
13 Press graham cracker crumbs into the side of the cooled cake. Spoon fruit topping over the top. Chill until ready to serve.