[Recipe - For a 5-inch Mold] Crust Cookie Crumbs ··· 60g Melted Butter ··· 20g Tofu Cheesecake Silken Tofu ··· 150g Cream Cheese ··· 100g Granulated Sugar ··· 38g Unsweetened Soy Milk ··· 50g Gelatin Sheets ··· 4g Whipping Cream ··· 90g [Instructions] ① First, make the crust. Crush the cookies into fine crumbs. Add the melted butter and mix well. Press the mixture firmly and evenly into the bottom of the 5-inch mold. Chill in the refrigerator while preparing the filling. ② Soften the cream cheese in a bowl. Briefly blanch the silken tofu in boiling water, drain well, and add it to the bowl with the cream cheese. Add the granulated sugar. Blend until smooth and well combined. ③ Bloom the gelatin sheets in ice water until soft. Gently heat the unsweetened soy milk in a small saucepan or microwave until warm. Squeeze the excess water from the bloomed gelatin sheets and stir them into the warm soy milk until completely dissolved. Pour this mixture into the cream cheese bowl and mix thoroughly. ④ Gently warm the whipping cream until lukewarm. Pour the warm cream into the bowl with the other ingredients and mix until everything is smooth and homogenous. Pour the filling mixture over the chilled crust in the mold. ⑤ Cover the mold and refrigerate overnight, or for at least 6-8 hours, until completely set. ⑥ To unmold, wrap the outside of the mold with a hot, damp towel for a few seconds. Carefully remove the mold ring/sides. Serve chilled. Enjoy!