Chocolate Chip Cheesecake
Crust:
1 package chocolate vegan cookies
2 Tbsp vegan margarine, melted
Mix cookies and margarine in food processor with S-blade till mixed fine.
Press firmly into torte or pie pan using your fingers.
Clean out food processor & wipe dry.
Cheesecake:
1 pkg extra-firm tofu, drained well
1 pkg vegan cream cheese (Tofutti is good)
1/2 cup agave
1/2 cup maple syrup
1/2 cup carob powder
2 Tbsp vanilla
Mix well 2-3 minutes in food processor and pour over crust.
Bake in 350 oven for 30 minutes.
While cheesecake is cooking, mix sour cream and chocolate chips together.
Take cheesecake out of oven after 30 min and spread sour cream mixture on top.
Bake additional 5-10 min, then let cool and refrigerate.
Topping
:1 pkg vegan sour cream (Tofutti is good)
1/2 pkg small chocolate or carob chips (Enjoy Life brand is soy, nut, and dairy free)
Sometimes I like to sprinkle additional carob chips on top as well.
Let chocolate chip cheesecake cool in refrigerator overnight before serving ( if you can wait that long) !