What about soft silken tofu as a substitute for cheese curd? Or see Carol
Fenster's books for cheesecake (they are all dairy-free) Or here is a recipe
I found:
Jay

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Sent: Saturday, December 11, 1999 8:20 PM
Subject: [GFCFKids] tofu cheese cake


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Tofu cheese cake from "366 simply delicious dairy-free recipes" by Robin
Robertson

Preheat oven to 350.  Lightly oil a 9-inch springform pan.

Crust (use a milk-free recipe or mix or adapt below or don't have crust)
2 cups graham cracker crumbs (don't know of GFCF sub)
2 tblsp sugar
2 tbsp acceptable margarine, melted

Place above in bottom of pan & toss w/ fork until blended.  Press crust into
bottom & sides of pan.  bake 5 minutes.  Set aside.

Filling
2 1/2 cups firm silken tofu, well drained
3/4 cup soy milk
1/4 cup corn oil
1 tblsp cornstarch
1 tsp vanilla

Combine above in food processor & blend until smooth.  Pour filling into the
prepared crust & bake 30 minutes, or until firm.  remove from oven & let
cake come to room temp.  Leave plain, or top w/ fruit.  Chill at least 2 hrs
before serving.
Beth in MO