Oreo Choc-Chip Cheesecake

crust:

1 pkg Oreo Cookies

2 Tbsp Earth Balance vegan butter, melted

filling:

1 pkg extra firm tofu

1 pkg vegan cream cheese

1/2 cup carob

1 tsp vanilla

1/2 cup honey

1/4 cup molasses

glaze:

1/2 pkg vegan sour cream

1/2 pkg chocolate chips (Enjoy Life)

In a food processor, grind 2 sleeves Oreo cookies to fine. Add melted butter and stir into bottom of 9″x11″ glass pan. Pat down Oreo crust with back of spoon. Clean out food processor bowl and add tofu, cream cheese, carob, vanilla, honey, and molasses. Process mixture for 3-5 minutes until smooth and creamy. Pour filling over Oreo crust in pan. Bake in 350 oven for 30 minutes. Meanwhile, melt chocolate chips and sour cream in microwave safe bowl for 1-2 minutes. Stir until smooth. After cheesecake has baked 30 minutes, spread glaze over filling and place back in oven 5 minutes. Then, sprinkle hand-full of chocolate chips over glaze and use remaining Oreo cookies to line the sides of glass pan. Refrigerate until cold before serving!

 

My husband’s favorite dessert is this Oreo Choc-Chip Cheesecake! It has the creamy cheesecake along with the crunchy Oreo treat, topped off with chocolate chips!! What a great combination for dessert!

 

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