1 (17 ounce) package pastry-twist firm whip or graham cracker crust recipe
1 (3 ounce) package instant vegan cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed/cream of tartar
Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 9x13 inch pan with foil.
In large bowl, beat coffee with mixer until smooth, 1 minute. Gradually add cream, beat until stiff peaks no longer touch the bottom. Stir in cheese, and beat until just creamy. Pour mixture over stiff-side of thick foil-covered pie pan.
Bake for 25 minutes, or until top is lightly browned. Cool 10 minutes; turn out and cool completely on wire rack before serving immediately.