• 1 1/4 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons miniature chocolate chips
• 5 oz silken lite tofu (Mori-Nu)
• 1 tsp custard powder (or cook-and-serve vanilla pudding powder)
• 2 tablespoons water
• 1 tablespoon vanilla
• 1 cup full-fat sour cream
• 16 oz full-fat cream cheese, fully softened
• 1/2 cup sugar
• 8 oz white chocolate, melted

1. Preheat oven to 350F. Line the bottom of a 9" spring-form pan with parchment paper.
2. Combine vanilla wafer crumbs and melted butter. Press into the bottom of the pan, and bake 10 minutes. Allow to cool.
3. Sprinkle cooled crust with the chocolate chips. Set aside.
4. In a food processor or blender, combine tofu, custard powder, water, vanilla and sour cream until smooth.
5. In a large bowl, using electric beaters, cream cheese and sugar until fluffy.
6. Beat in the tofu mixture until smooth, followed by the white chocolate.
7. Bake in a water bath at 350F for 45 minutes.
8. Turn off the oven, leaving the cheesecake inside, and let sit for 45 minutes before removing to wire rack to cool completely.
9. Refrigerate before serving.

This cheesecake is named after one of my best customers, and is quickly becoming one of the most popular custom items on my bakery's menu! Egg-free but just as rich with the addition of custard (or vanilla pudding) powder, this is a royal showstopper for any gathering.