Cherry Cheesecake

2 cups Graham cracker crumbs
1/4 cup real maple syrup
8-ounces firm silken tofu
8-ounces non-dairy cream cheese
1 tablespoon lemon zest
1-1/2 lemons, juiced
1 cup confectioners’ sugar
1 tablespoon cornstarch
2 tablespoons soy milk
1 21-ounce can cherry pie filling
  Preheat oven to 350 degrees. In a medium bowl, mix together Graham cracker crumbs and 1/4 cup maple syrup. Press into 9-inch pie pan. Bake for 5 minutes. In a blender, combine tofu, cream cheese, lemon zest and juice, and confectioners’ sugar.
  Dissolve cornstarch in soy milk and add to the blender. Blend until smooth. Pour into crust.
  Bake for 25 minutes at 350 degrees. Reduce heat to 325 degrees and continue baking for 15 minutes or until set.
  Cool on a wire rack and chill for several hours. Invert onto a plate and then invert again onto a serving platter. Pour cherry pie filling over top and serve.