Crust: Preheat oven to 35 degrees.
Place cereal in a food processor or blender; grind to fine
crumbs, about 2 minutes.
Transfer to mixing bowl.
Add maple syrup and almond extract; mix well until crumbs
are moistened.
Pour into oiled 9-inch pie plate and press mixture evenly on
bottom and up sides to form crust.
Bake 5 minutes; let cool while preparing filling.
Filling: Blend all ingredients in food processor or blender until
very smooth, about 3 seconds.
Pour into crust.
Bake until top of pie is slightly browned, about 3 minutes.
Cool and refrigerate until thoroughly chilled and firm, about 2
hours.
Makes 8 servings.
Variations: *Alternatively, use a prepared graham cracker
crust.
*For a no-bake cheesecake, omit cornstarch mixture.
Pour filling into crust and refrigerate until firm, at least 2 hours
or overnight.
The texture will resemble that of a cream pie.
*Add vanilla-flavored liqueur instead of lemon juice and zest
for a vanilla cheesecake.
*Reduce the sweetener, eliminated the lemon juice and zest,
and add pureed raspberries *If the fat content doesn't
concern you too much, add 12 ounces of melted semisweet
chocolate instead of fruit.
*To serve as a pudding, omit the crust and pour the filling into
custard cups.
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