2 cups (500 mL) sugar-free biscuits, crushed
1/4 cup (60 mL) pure maple syrup
1/2 tsp (2 mL) almond extract

1 package silken tofu
1/2 cup (125 mL) sugar
2 Tbsp (30 mL) reduced-fat sour cream
2 Tbsp (30 mL) reduced-fat cream cheese
1/2 tsp (2 mL) salt
3 Tbsp (45 mL) lemon juice
2 tsp (10 mL) lemon zest
1/2 tsp (2 mL) almond extract
2 Tbsp (30 mL) cornflour
2 Tbsp (30 mL) milk or soymilk
1/4 cup (60 mL) slivered almonds (optional)

Crust: Preheat oven to 350 F (180 C). In medium bowl, combine graham cracker crumbs, maple syrup, and almond extract; mix until graham cracker crumbs are moistened. Grease 9 in (23 cm) springform pan. Spread crumb mixture evenly in pan. Bake crust for about 5 minutes, remove from oven, and set aside.

Filling: Blend tofu, sugar, sour cream, cream cheese, salt, lemon juice, zest, almond extract, cornstarch, and milk in food processor or mixer for about 30 seconds, or until smooth. Pour filling into pan over cooled crust.

Bake for 30 to 40 minutes or until top of cheesecake is lightly browned. Chill cake in refrigerator for at least 2 hours before serving. Serve topped with slivered almonds. Makes 8 servings.