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1
Crust: Preheat oven to 350F (180C).
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2
Place cereal in a food processor or blender; grind to fine crumbs, about 2 minutes.
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3
Transfer to mixing bowl.
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4
Add maple syrup and almond extract; mix well until crumbs are moistened.
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5
Pour into oiled 9-inch pie plate and press mixture evenly on bottom and up sides to form crust.
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6
Bake 5 minutes; let cool while preparing filling.
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7
Filling: Blend all ingredients in food processor or blender until very smooth, about 30 seconds.
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8
Pour into crust.
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9
Bake until top of pie is slightly browned, about 30 minutes.
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10
Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
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11
Variations: *Alternatively, use a prepared graham cracker crust.
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12
*For a no-bake cheesecake, omit cornstarch mixture.
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13
Pour filling into crust and refrigerate until firm, at least 2 hours or overnight.
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14
The texture will resemble that of a cream pie.
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15
*Add vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake.
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16
*Reduce the sweetener, eliminated the lemon juice and zest, and add pureed raspberries *If the fat content doesn't concern you too much, add 12 ounces of melted semisweet chocolate instead of fruit.
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17
*To serve as a pudding, omit the crust and pour the filling into custard cups.
