1/2 pkg Oreo cookies, ground
Cherry Cheesecake
1 tsp cinnamon
1/4 cup Earth Balance vegan butter
2 lb extra-firm tofu, drained & cut into smaller pieces
1/2 cup Agave
1/2 cup Maple syrup
3 tsp vanilla
1 can tart pitted cherries, drained
1-8 oz pkg cream cheese (Tofutti)
1-8 oz pkg sour cream (Tofutti)
1 pkg dairy free chocolate chips (Enjoy Life)
In food processor, grind chocolate cookies until fine. Add melted vegan butter and pat down into spring-form pan. Sprinkle cinnamon on top.Wipe out food processor. Add drained and cut up tofu, agave, maple syrup, vanilla, cherries, and cream cheese. Process 3 minutes until smooth.Place in preheated 350 oven for 30 minutes. Meanwhile, in microwave safe dish, (save 1/4 cup choc chips) and melt remaining package of chocolate chips and stir until smooth. Add sour cream until smooth and creamy. When cheesecake has finished cooking 30 minutes, take out of oven and spread chocolate topping gently leaving 1″ around edge. Place back into oven for additional 7 minutes. Sprinkle 1/4 cup chocolate chips on top of chocolate topping. Let cool 20 minutes and refrigerate for several hours, preferably overnight.
This Cherry Cheesecake is a great variation to my Chocolate Chip Cheesecake recipe! You can always leave off the chocolate topping if you wish. My preference is a little bit of chocolate on top with chocolate Oreos on bottom! Hope you and your family enjoy it if you are willing to share:)