For the Cheesecake:
8 ounces vegan cream cheese
1/4 cup vegan sour cream
7 ounces firm tofu
3/4 cup vegan granulated sugar
2 tablespoons cornstarch
2 tablespoons flour
1/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
2 tablespoons vegan butter
1 cup non-dairy milk
1 cup Fruity Pebbles cereal

For the Crust:
1 1/2 cup Fruity Pebbles cereal
2 tablespoons vegan butter or coconut oil, melted