Preheat oven to 350.

Crush graham crackers into crumbs. I do this by placing the whole crackers into a freezer size gallon bag and smashing and rolling over them with a rolling pin. You could also use a food processor.

Add melted butter to crumbs and mix to combine.

Press mixture onto the bottom and slightly up the sides of a 9" springform pan. I always place some tin foil under my pans to catch any butter that seeps out the bottom. (It has happened more than once)

Bake for 5 minutes then let the crust cool on a wire rack.

Add tofu, cream cheese, oil, syrup, milk, arrowroot, vanilla, and additional extract flavoring to a food processor and process until smooth.

Pour mixture into the graham cracker crust.

Bake for 1 hour. Remove from the oven and let cool to room temperature.

Chill before serving. Serve with fresh berries or berry sauce.

Berry Topping:

Drain the juice from a 10-ounce bag of thawed berries, there should be about 2/3 -3/4 cup.

Pour into a medium-size saucepan.

Add 1/4 - 1/3 cup of berry-flavored jam. Any flavor will work. I use strawberry or raspberry.

Stir in 1 Tbsp. of cornstarch and mix well. Simmer until mixture thickens, stirring constantly.

Add defrosted berries from the bag and gently fold in.

You can use this topping immediately or chill it first.

Slice your cheesecake into 8 pieces.

It's nice to let each person spoon the topping on their piece of cheesecake.

**Be sure to freeze any leftover topping in small containers for later. This sauce makes a perfect berry sundae.

Enjoy!!