1. In a food processor, purée the tofu until smooth. Add sugar, soy cream cheese and vanilla, processing until smooth.
2. Pour mixture in a uncooked prepared Graham Crumb Crust and bake at 350F for 50 minutes.
3. Turn the oven off, leaving the cake in the oven for 1 hour.
4. Blend frozen raspberries in food processor and refrigerate.
4. Remove and cool. Refrigerate the cheesecake overnight. Serve at room temperature with fresh raspberries and a raspberries coulis.