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1. Preheat oven to 350 degrees. Generously grease the sides and bottom of a spring form pan. Line bottom with wax paper.
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2. Prepare crust by melting margarine. Mix in butter flavoring and set aside.
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3. Place graham crackers in a food processor and grind very fine. Add sugar and process for about 1 minute.
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4. In a medium bowl combine graham cracker and butter mixtures until well incorporated. Press mixture to the bottom of the spring form pan and set aside.
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5. Prepare batter by blending 1 package of cream cheese with 1/3 cup of the sugar and cornstarch on low for 3 minutes. Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time. Scrape sides of bowl in between.
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6. Combine remaining sugar with lemon zest. Increase speed to medium and add the lemon sugar to the cream cheese mixture. Add vanilla and scrape sides. Set aside.
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7. In food processor/blender combine tofu and almond milk until smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream and mix well. Scrape sides again.
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8. Reserve 3/8 C batter for swirl mixture. Pour remaining batter into prepared pan over the crust. Set aside.
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9. For swirl mixture take reserved batter, brown sugar, and cinnamon and combine. Mix well. Scoop tablespoons full of cinnamon mixture onto top of cheesecake. Gently press down with spoon. Use a knife tip to swirl the cinnamon. (Be sure NOT to over-swirl).
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10. Bake for 75 minutes. Allow to cool for 2 hours. Cover and refrigerate for at least 4 more hours. Garnish with chopped pecans and brown rice syrup (totally optional) then serve.
