Clathrin-coated cake

A tart lime cheesecake decorated in the style of everyone's favorite vesicle-coating protein.

Filling:
8 oz cream cheese
8 oz Tofutti cream cheese substitute
1/2 cup honey
1/4 cup agave nectar (or, more honey to taste)
3 tablespoons flour 
1 egg
1 lime
2 teaspoons vanilla

Crust:
1 stick butter
~3/4 cups flour

Toppings:
Here, two chopped kiwis and some raspberries. Strawberries would work well too.

 Directions:
1. Juice a lime (should give about 1/3 cup of juice).
2. Grate lime peel to get about 2 tablespoons of gratings. Set aside, along with the juice.
3. In a separate pot, heat cream cheese and Tofutti. Mix until they have melted together
4. Stir in honey, agave nectar, and flour.
5. Beat the egg in a separate bowl, and then stir it into the mixture.
6. Add the lime juice, lime peel, and vanilla.
7. To prepare the crust, melt 1 stick of butter and gradually add in flour while mixing, until your fingers can leave a mark in the dough. Try not to add so much flour that the dough become crumbly.
8. Press crust into 9-inch pie plate so that it evenly coats the bottom and sides.
9. Pour the filling into the crust.
10. Bake at 350F for 40-50 minutes, until crust is solid and filling is firm and springy!
11. Allow to cool, add fruit toppings.