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First make the Copy Cat Cream Cheese Recipe Press the tofu to release the excess water then add it to a food processor with the sugar, salt, lactic acid & lemon juice & process smooth.
Combine the melted & still warm coconut oil with the psyllium husk powder & xanthan gum then add that to the tofu mixture in the food processor & process again to a very smooth mixture.
In a small sauce pot whisk the agar with the water & bring to a rolling boil then add that to the tofu mixture in the food processor through the feed tube while processing to a smooth texture.
Transfer the cream cheese to a clean container & store for up to 1 week or use immediately in your recipes.
For the Cheesecake Recipe combine 20 ounces of the copy cat cream cheese recipe along with all the other cheesecake ingredients listed in a large mixing bowl & whisk by hand to a smooth batter.
Preheat the oven to 335℉ & grease & parchment line a 7" x 2" cake pan*If you are making a crust for your cheesecake you will need a 7" x 3" deep cake pan.
Pour the batter into the prepared pan & bake in a water bath for 45 minutes.
Turn the oven off but leave the cheesecake inside with the oven door slightly cracked open for another 45 minutes.
Allow cheesecake to cool at room temperature then refrigerate for 4 hours or overnight before un-molding.