If you loved my traditional almost fat-free cheesecake recipe, you're in for a real treat with this variation! For starters, I used chocolate gram crackers for the crust. I pulsed them in my food processor until they were a consistency similar to bread crumbs. Then mixed the gram crack crumbs with about 8 tbsp of unsweetened applesauce. I poured the batter into my greased pie pan and baked it at 350F for 8 minutes. It smelled so heavenly.
As for the cheesecake itself, I followed the original recipe, except this time I upped the almond extract to 1 tsp because Scott's really into almond-flavoring. Mmmm Mmmmm. 
For the cherry topping, I cheated! I whizzed a small jar of organic cherry jam (sweetened without sugar) and a little water in my little food processor (its similar to a magic bullet) until it had a consistency similar to syrup. (Speaking of which, I served it with a little vegan chocolate syrup too!)
Like the original, this cheesecake is almost fat-free and is so unbelievably good. My parents and omni friend Blyth all gave it a two thumbs up and Scott and I... well, we're thankful for the leftovers to say the least! Now pardon me, I have cheesecake waiting to be eaten! Nom. Nom. Nom.
