2 lg. eggs or 1/3 c. vanilla soy milk
1/3 c. honey
1 lb. 6 oz. tofu
1 tsp. vanilla
2 tbsp. lemon juice
1 tsp. lemon peel

Put 1 egg and half the tofu and lemon juice (freshly squeezed) into a blender or food processor; cover and blend until smooth and creamy. Pour into a bowl; repeat with remaining egg, tofu and lemon juice. Stir in honey, vanilla and lemon peel.

Pour into a 9 inch pie shell or graham cracker crust. Bake 50 to 55 minutes, until a cake tester inserted in the middle comes out clean. Remove from oven and cool on a wire rack. Cover and chill three hours or longer.

PINEAPPLE TOPPING:

1 c. pineapple juice
1 tbsp. plus 1 tsp. agar flakes
2 c. crushed fresh pineapple

Heat the pineapple juice with the agar flakes to boiling. Stir a minute or two to dissolve. Let cook until thick but still liquid. Stir in the crushed pineapple. Using a slotted spoon mount the pineapple onto the cooled cheesecake. Cool thoroughly before serving.