Crust:
3/4 cup graham cracker crumbs
1/8 cup sugar
1/4 cup butter, melted
Filling:
2 packages cream cheese (softened)
3/4 cup sugar
2 eggs
1 tbsp lemon juice
2 tsp grated lemon peel
1 tsp vanilla extract
Topping:
1 cup sour cream
1/4 cup sugar
1 tsp grated lemon peel
1/2 tsp vanilla extract

Set your oven to 350F. In a bowl combine the crust ingredients and press into a 8" springform pan. In another bowl, beat cream cheese and sugar until smooth. Add the eggs and beat on low until just combined. Add the lemon juice, peel and vanilla and mix just a little. Pour into the crust and bake for 55 min or until the centre looks almost set. Remove from oven and let it sit for 5 minutes.

Mix topping ingredients together and spread over the top of the cheesecake. Return to the oven for another 5 minutes, remove from oven and let it cool. Best if you can refrigerate it overnight and then let it warm up to room temperature again before serving.

I topped off the cheesecake with some blueberries and icing sugar to give it a wintery look but it's amazing as is or with any other berry toppings too!

These cookies are one of my favorites to make. Super quick, super tasty and best of all...vegan friendly!

1/2 cup jam (I used my homemade blueberry jam for this batch but raspberry is amazing as well!)
1 cup sugar
1/3 cup olive oil (could use canola, olive oil is better for ya!)
2 tsp pure vanilla extract
1/2 cup + 2 tbsp cocoa
1.5 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt.

Preheat your oven to 350 degrees. Lightly grease a cookie sheet or use a Silpat. Mix together jam, sugar, oil, vanilla and beat well so that all the sugar dissolves. In a separate bowl, mix together all of the dry ingredients. Slowly add dry to wet in 3 batches. You might have to get in there with your hands close to the end! The batter will seem a little dry but should mold easily into a ball. Roll dough into small rounds and flatten with your hands. Bake for 10 minutes, let cool and eat them up! These sweet little cookies make amazing ice cream sandwiches as well!

heavily adapted from The Vegano