I made a yummy pareve cheesecake with three containers of tofutti “better than cream cheese” one Tofutti “sour cream,” 4 eggs, two tsp vanilla, a TBS of cornstarch and a cup of sugar. I mixed it all then melted a bag of pareve chocolate chips and added it to about a third to half of the batter. I poured both of the alternating batters into grahama cracker crusts (enough for 2 pies, one of them a deep dish one), then cut through them with a knife, to marbleize the batter, and baked at 350 until there was just a very slight jiggle in the center of the pie (don’t recall how long that was, but check after 45 minutes). I shut the oven, left the cake in for another 1/2 – 3/4 hour, and then took it out to continue cooling on a rack, after which I chilled it overnight. HUGE hit!!!!! My son who will NOT eat cheesecake, ate TWO large slices of the pareve one.
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