Tofu Cheesecake!

What can I say? It's cheesecake! It's tofu! Fantastico!

1 block (3 cups) firm tofu (not the silken kind)
1/4 c lemon juice
1/2 c oil (canola or safflower is good)
1 c sugar
1 t vanilla
1/8 t almond extract
pinch salt

Press as much water out of the tofu as you can by squeezing it mercilessly between your hands or pressing under something heavy. Blend everything until creamy, with no lumps left at all. I find that blending it in two batches is much easier in my blender.

Pour into a graham cracker crust (see below) and bake at 325F for 50 minutes. Refrigerate for at least six hours before eating (I know, it's torture, but the cheesecake really needs a chance to set).

Graham Cracker Crust:
1 1/2 c graham cracker crumbs (about 22 graham crackers, chopped in blender or crushed in a plastic bag)
1/4 c margarine, melted

Combine ingredients and press into a 9" glass pie dish. Could it be any more simple? Or delicious? No!