Bloody vegan cheesecake pie w/ raspberry sauce

Ingredients

• Crust: 30 cookies (I use gluten-Free)such as chocolate, vanilla wafers, gingersnap or graham crackers)
• 2 T canola oil
• 1 T water
• Raspberry Sauce: 1/2 cup fresh or frozen raspberries
• 1/4 cup sugar
• 1/2 cup water
• 1/2 t cornstarch (or for cooked, 1.5 t)

Filling:

• 1.5 cups firm silken tofu, drained
• 1 cup soy cream cheese
• 1 cup sugar
• 2 T lemon and/or lime juice
• 1 T lemon zest (or lime)
• 1 t cornstarch
• 1 t vanilla extract