Key Lime Cheesecake

I don't use Key limes, so it's really just lime pie...er, cheesecake, but, whatever. It’s tangy and delicious and this recipe makes just one (well, really it's good for two people or one hungry girl, like me). I like single-serving desserts. I’m not sure what that says about me. But, hey, at least I don’t make an entire full-size pie and then eat that.

For the crust:
6 lemon cookies, crumbled
1 t margarine

Chop the cookies into crumbs in your food processor and then mix with the margarine. Press into a ramekin.

For the pie filling:
¼ c firm silken tofu
2 T veggie cream cheese
Juice and zest from half of a small lime
1 T dry sugar
Blend it all in a food processor and pour into your ramekin. Bake for 20 minutes at 350. Let cool at room temperature for at least 30 minutes. Chill for at least an hour. Enjoy!