Adapted from this recipe: http://www.livejournal.com/community/vegancooking/1211641.html
If you remember, I posted awhile back about being worries because my cheesecake puffed up. Well, this is the end result.
4-5 handfulls chocolate cookies with earth balance blended in the food processor
3 8-ounce containers of vegan cream cheese like tofutti
1 12-oz box firm silken tofu
1 1/4 - 1 1/2 cup graunulated sweetener
2+ tsp vanilla
1/3 white flour
3-4 handfulls chocolate chips
Cut the recipe in half. Mix one of the smooth mixture with the melted chocolate chips. Lightly mix in pan before baking for 50 minutes @ 350.
Cheesecake. Is it pie or cake?
strawberries and sugar
If I was to do it again I would only use 2 tubs of tofutti and made 3/4 the recipe normal cheesecake and 1/4 chocolate cheesecake to get the right swirl going on.
This produced A LOT of cheesecake, so beware if you're thinking of using a small pan.