2 (8 ounce) containers vegan cream cheese (I use Tofutti cream cheese)
1 cup unrefined sugar
2 teaspoons vanilla
3-5 tablespoons lemon juice
2 tablespoons cornstarch
1 vegan graham cracker crust
1/2-3/4 pound fresh strawberries, halved lengthwise
1. Preheat oven to 350 degrees F. Combine cream cheese, sugar, and vanilla in a food processor or blender. Add lemon juice 1 tablespoon at a time, stopping and tasting in between, to taste.
2. Finally, add the cornstarch. Pour into the crust and bake for 45 minutes, or until the cheesecake is completely puffy (it will deflate when it cools, but oh well).
3. Let cool, and once room temperature or below, arrange the strawberries on top. Refrigerate some more until you want to eat it, which is probably now.