Hazelnut Pumpkin Cheesecake
[Vegan]

To Make the Cheesecake Filling:

1. Preheat oven to 300F.
2. Place cream cheese and ricotta in a large bowl.  Beat until smooth.  Add the maple sugar, vanilla, egg replacer mixture, cinnamon, allspice, and salt.  Beat until very smooth.  Stir in the pumpkin puree.
3. Pour the batter over the top of the cooled shortbread.  Bake for 1 hour or until the center of the cheesecake barely moves when touched.  Remove from oven and run a knife around the edge. Cool on a wire rack then cover and chill for at least 8 hours or overnight.
4. Remove the cheesecake from the pan and place on a plate (if you’re really skilled, remove the bottom part of the pan, too.)  In a small saucepan melt the chocolate chips, the nut butter, and coconut oil.  Pour over the cheesecake and chill ‘cake again until the chocolate sets.

To Make the Sweet Tofu Ricotta:

1. In a large bowl, combine the agave nectar, miso, vinegar, nutritional yeast, salt and almond milk.  Crumble the tofu into the bowl and add the cashews.  Stir until everything is well-combined.  Use immediately or store in an air-tight container in the refrigerator.