In a 12-muffin muffin tin, add cupcake liners to each slot.

Break the graham crackers into small pieces (not crumbs!) and put about 1/2 a graham cracker into the bottom of each cupcake liner. The bottom won't be perfectly covered - that is ok. Set aside.

In a high powered blender, blend tofu, tofutti, vanilla, and stevia until completely smooth and creamy.

Add the pudding mixture and blend again until creamy.

In a small saucepan with no heat, stir agar into COLD soymilk until dissolved.

Turn your stovetop on medium heat. Cover pot and let bubble away for 3 minutes without touching it.

Quickly, turn your blender on low and slowly speed up until the tofu mixture is moving in the blender.

With the blender running, slowly pour the agar into the blender until it's completely added and incorporated until smooth.

Quickly spoon the mixture into the cupcake liners until they are evenly full.

Top each cheesecake with 1 Tbsp of the jam.

Chill for at least 3 hours and serve.