Vegan Cheesecake Bars

Yes, it's true. You really those words. Vegan cheesecake. Here it is:

Ingredients:

       Filling
6 oz tofutti cream cheese
6 oz tofutti sour cream
1/2 lemon, juiced
1/3 C agave
   
      Crust:
2 Cup raw pecans
1 1/2 Cup pitted dates
1/2 Cup unsweetend shredded coconut


Directions:
1. In a blender, place all the crust ingredients and crush until well mixed.
2. In a pie pan, "butter" the pan with coconut oil.
3. Place the crust into the pan and pat down until fully covering the pan.
4. Mix all the filling ingredients in a bowl.
5. Pour the filling on top of the crust.
6. Bake for 30 minutes in a 350 degree oven.
7. Let cool for an hour then place in the freezer for a few hours.