Pineapple splash cheesecake is a flavor or type of cookie will work for this recipe. Choose one that will complement the filling you are using.

Ingredients 

CRUST

1 Graham Cracker Crust

prepared in a 9-inch springform pan

FILLING

3 cups firm silken tofu, well

drained

2 cups soy cream cheese

1¼ cups granulated sugar

2 teaspoons cornstarch

2 teaspoons lemon juice

2 teaspoons vanilla extract

¼ cup finely chopped dried

or candied pineapple

GLAZED PINEAPPLE TOPPING

1 can (20 ounces) pineapple

rings packed in juice, drained

(reserve juice)

2 cups pineapple juice

(include the reserved juice from the pineapple)

¾ cup granulated sugar

¼ cup light corn syrup

Method 

To make the filling, preheat the oven to 350 degrees F. Combine the tofu, soy cream cheese, sugar, cornstarch, lemon juice, and vanilla extract in a food processor or blender and process until smooth and creamy. Stir in the dried pineapple. 

Pour into the cooled crust. Bake for 1 hour and 10 minutes, or until the edges are set but the center is not completely firm. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving.

To make the topping, squeeze out any excess liquid from the pineapple rings and pat them dry with a paper towel. Combine the pineapple juice, sugar,

and corn syrup in a medium saucepan. Bring to a boil on medium heat and cook, stirring often, for about 10 minutes. 

Add the pineapple rings and simmer, stirring occasionally, until they are almost translucent and the liquid is greatly reduced, 25 to 30 minutes.

Stir carefully so the rings hold their shape. Remove the pineapple rings from the liquid and place them on racks for 8 to 12 hours at room temperature, or until completely dry.

Store them in a sealed plastic container in the refrigerator for up to 7 days. Top the cheesecake with the glazed pineapple just before serving. Store leftover cheesecake loosely covered in the refrigerator.