Marbled Chocolate Chip Cheesecake

Chocolate Cookie Crust:

1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs

7 Tablespoons Vegan Butter or Coconut Oil, Melted

Cheesecake Filling:

1 12-Ounce Package Extra-Firm Silken Tofu

3 8-Ounce Packages Vegan Cream Cheese

2/3 Cup Granulated Sugar

1 Tablespoon Arrowroot Powder

2 Teaspoons Vanilla Extract

1 Teaspoon Rice Vinegar

1/4 Teaspoon Salt

2/3 Cup Bitter-Sweet Chocolate Chips

3 - 4 Tablespoons Chocolate Syrup

Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.

Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.

For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous.

Fold in the chocolate chips and pour the whole mixture over your graham cracker crust. Drizzle the chocolate syrup on top and use a thin spatula or knife to swirl it artistically. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles.

Bake for approximately 80 - 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!

Let cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

Makes 12 to 14 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com