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Preheat the oven to 350° F. Combine graham cracker crumbs from box with the liquid margarine. Add the water, stirring well, until crumbs are evenly moistened. Put crumbs into 8" pie plate and pat evenly across bottom and up sides. Bake at 350° F for 15 minutes. Remove from oven and let cool. Put the soymilk and filling mix from the box into a blender container. Cover and blend, scraping sides as necessary, until smooth. Add the silken tofu (well drained) and continue blending until smooth. Pour filling into cooled shell. Cover with plastic wrap and refrigerate a few hours before cutting into 8 wedges and serving.
Yield: 8 servings. Serving size: 1 wedge. Per serving: 217 calories, 7 g total fat (0.3 g sat fat), 8 g pro, 33 g carb, 337 mg sodium, 5 mg cholesterol.
Chocolate Cheesecake: Add 1/4 cup thick chocolate topping and blend with filling.
Fresh Fruit Cheesecake: Prepare fresh fruit (kiwi slices, halved strawberries, orange segments, whole blueberries,
etc.) and place in concentric circles on cheesecake just before serving.
Fruit Pie Cheesecake: Spread 1 can fruit pie filling over cheesecake before serving.