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Lemon Silk Cheesecake

What I love about this cheesecake is that it's quick to assemble and when it's all done it's very pretty to look at. But most importantly it tastes amazing. This cheesecake would convince any doubtful omni that vegan food can be good.

filling:
1 1/2 tubs Tofutti Better Than Cream Cheese (or other brand)
1/2 block silken tofu (about 6 oz.)
1/2 cup sugar
2 tablespoons flour
1 tablespoon soy milk
2 tablespoons lemon extract
2 tablespoons lemon juice
lemon zest (optional, for color)

graham cracker crust (homemade or storebought)

topping:
1/2 cup non-dairy whipped cream or ricemellow
1 teaspoon lemon extract
raspberries or other fruit

Blend together the filling ingredients in a food processor or blender, and pour into crust. Bake at 400 for 30 minutes. Let cool on the counter for a while, then chill in the fridge overnight. Mix together the whipped cream and lemon extract and spread over the top of the pie. Garnish with fruit.