Vegan Pumpkin Snickerdoodle Cheesecake Bars |

Ingredients

• 3 cups vegan graham cracker crumbs*
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 3/4 cup vegan butter, melted
• 1 block(15oz.) firm tofu (not extra firm), drained and squeezed
• 16 ounces vegan cream cheese, (room temperature)
• 1/2 cup nondairy milk
• 1 can(15oz.) pumpkin (puree)
• 2 teaspoons vanilla extract
• 1 1/2 cups organic cane sugar
• 1 1/2 tablespoons cornstarch
• 1/3 cup all-purpose flour
• pinch of nutmeg
• pinch of salt
• 1/4 cup organic cane sugar