I am planning to make a vegan cheezecake for a vegan wine and cheeze party tonight, however, the cheezecake that I liked the sound of uses tofu in the recipe and I would like to use Tofutti cream cheese and vegan sour cream instead to avoid that "tofu taste" in the end product. I have looked at other plain vegan recipes, but I am still not sure what amounts I should use in subbing out the tofu. Here is the recipe:Bryanna's Vegan "Buttered" Rum CheezecakeINGREDIENTS * Crumb Crust o 2 cups dried or toasted breadcrumbs o 6 tablespoons brown sugar o 4 tablespoons melted Earth Balance * Filling o 2 x 12.3 ounce boxes of extra-firm SILKEN tofu o 3/4 cup raw brazil nuts, ground finely in a food processor, mini-chopper or coffee/spice mill o 3/4 cups vegan sugar o 6 tablespoons rum OR 1 tablespoon rum extract plus 5 tablespoons white grape juice or apple juice o 3 tablespoons lemon juice o 2 tablespoons cornstarch o 1/2 teaspoon salt * Butterscotch Sauce o 1/3 cup corn syrup (you can buy organic now) or brown rice syrup o 1/2 cup plus 2 tablespoons brown sugar o 2 tablespoons Earth Balance o 1/8 teaspoon salt o 1/3 cup rich soymilk (such as Vitasoy or Soy dream) or Silk organic soy creamer o 1/4 teaspoon pure vanilla extract * Toppings o 1/2 cup raisins plumped in 2 tablespoons rum OR in 1 teaspoon rum extract plus 2 tablespoons white grape juice or apple juice o 1 cup toasted pecan halves o 2 ripe broiled bananas (peel, cut in half lengthwise, sprinkle with brown sugar and broil until sugar is bubbly) (optional) METHOD Preheat the oven to 325F. Mix the breadcrumbs with the brown sugar and melted Earth Balance and press onto the bottom of a lightly-oiled 10" round cake pan or 9" spring-form pan. Bake 5 minutes and remove from oven. Place the filling ingredients (make sure that the Brazil nuts are ground as directed) in a food processor or blender and blend until VERY smooth (be patient). Pour into the crust. Bake 60 minutes, or until the filling is set and slightly cracked around the edges. Cool on a rack, then refrigerate for about four hours before serving. To make the sauce, bring the syrup, brown sugar, Earth Balance, and salt to a boil in a heavy saucepan and boil over medium heat, stirring constantly, until the consistency of heavy syrup. Remove from heat and cool a bit. Heat the soymilk or creamer just until warm. Whisk into the syrup along with vanilla. Add the plumped raisins to the sauce. To serve, top each serving of cheezecake with some of the sauce and sprinkle with toasted pecans. If you like, top the cake with the broiled bananas, cut into slices, before topping with the sauce. NOTES Makes one 9-10 inch cheezecakeAny help in subbing out the tofu with Toffuti and maybe vegan sour cream in the right amounts would be very much appreciated. Thanks!!Please note that I am a intermediate home vegan baker and cook. With that in mind, I realize that tofu does take on its surrounding flavors very well, but in some cases, especially in deserts, there can be a soy or tofu aftertaste. This is what I am trying to avoid here. If you have a nut/rum Tofutti based cheezecake recipe, that would be very helpful.Thanks.