Vegan Chocolate Chip Cookies

Vegan Chocolate Swirl Cheesecake

Vegan Chocolate Swirl Cheesecake

Ingredients

Makes 8 servings

• 1 1/2 cups vegan chocolate cookie crumbs
• 1/4 cup vegan margarine, melted
• 3 (8-ounce) containers vegan cream cheese
• 1 cup sugar
• 1/2 cup plain or vanilla soy milk
• 1 teaspoon pure vanilla extract
• 1 ripe banana
• 1/3 cup creamy peanut butter
• 1/2 cup semisweet vegan chocolate chips

Method

1. Bring all the ingredients to room temperature
2. Preheat the oven to 350°F
3. Grease the bottom and sides of a 9-inch springform pan
4. Place the crumbs in the bottom of the pan, add the margarine and mix with a fork to blend
5. Press crumb mixture into bottom and sides of pan and set aside
6. In a food processor, combine the cream cheese, sugar, soy milk and vanilla and blend until smooth
7. Add the banana and peanut butter and process until smooth
8. Pour the filling into the prepared crust
9. Melt the chocolate in a double boiler or microwave
10. With a circular motion, pour the melted chocolate into the filling and using a thin metal spatula or knife, swirl the filling around to create a pattern
11. Bake for 45 minutes
12. Turn off the oven and leave the cake inside for another 10 minutes
13. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set
14. Remove the cake from the oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving
15. Keep refrigerated

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