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Key Lime 'Cheesecake'

Garnish this tasty nondairy cheesecake with lime rind curls.

2 pkgs. Tofutti plain cream cheese
1 cup sugar
1 tsp. vanilla
1/4 cup key lime juice
2 tsp. lime zest (grated rind of lime)
2 Tbsp. cornstarch
1 9-inch graham cracker crust
Kiwis and/or strawberries, sliced

• Preheat the oven to 350°F. Combine the “cream cheese,” sugar, vanilla, lime juice, zest, and cornstarch in a blender and mix until smooth.
• Pour the mixture into the graham cracker crust. Place the filled pie shell on a cookie sheet (the pie tends to boil over during cooking). Bake for 45 to 60 minutes or until the top turns golden brown.
• Remove and let it set until cool to the touch, then chill in the fridge overnight.
• Top with sliced kiwis, strawberries, or both.

Makes 6 to 8 servings