Creamy Tofu Cheesecake

Crust
1 cup graham cracker crumbs
1/2 cup finely ground almonds
1/4 cup unrefined sugar crystals or sugar
2 eggs
4 tablespoons unsalted butter or margarine,
    melted, or Spectrum Spread

Filling
16 ounces silken tofu
16 ounces tofu cream cheese
3/4 cup granulated sugar
4 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons arrowroot powder

Preheat the oven to 350 degrees F.

For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener. With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a teaspoon of it between your fingers. Turn the mixture into a 8-inch springform pan. With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan. Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet. Make sure the crust is thinner around the top edge. Bake the crust 8 minutes. Set aside to cool slightly.

For the filling, pur