TOFU LEMON CHEESECAKE

Prepare a 20  cm round springform baking tin with cooking spray .
Process 125gm of pecan nuts with 175 gm of soft dried medjool dates , 85 gm of gingernut biscuits and 2 tbs of agave syrup .
Pulse until the mixture comes together .
The mixture should be slightly sticky when rolled in your hands.
Empty the crust  into the bottom of your prepared tin .
Press down to create an even base .
Place in refrigerator to set .
Now for the filling .
Drain excess moisture from 350gm packet of silken tofu and place in processor with 300gm of cream cheese , 100gm of natural Greek yoghurt , the juice and zest of 3 medium lemons .100gm of soft light brown sugar and 1 tsp of vanilla extract .
Process until silky smooth .
Dissolve 15gm of powered gelatine in 75ml of boiling water
Pour the dissolved gelatine into the filling mixture .
Process until fully incorporated .
Spoon the filling on top of the base and place in refrigerator to chill for 6 hours or until set .
Serve in slices ( OPTIONAL .... lemon butter or curd can be spread over the top )
Enjoy .