Chocolate Peanut Butter Banana Tofu Cheesecake
- 2 Cups crushed Pure Organic Chocolate Bars
- 1/3 Cup Vegan Margarine, melted
- 3 Packages (8 Ounce each) Vegan Cream Cheese, room temperature
- 1 Cup Sugar or Sugar Substitute
- ½ Cup Vanilla Soy milk
- 1 teaspoon Pure Vanilla Extract
- 1 Ripe-firm Banana
- ½ Cup Creamy Peanut Butter
- ¾ Cup Vegan Chocolate Chips
Heat oven to 350° F.
Grease the bottom and sides of a 9-inch Springform pan
Mix the crumbs and margarine in a bowl, then press into the bottom and sides of the pan; reserve.
In a food processor bowl, combine the cream cheese, sugar (or substitute), soy milk and vanilla and blend until smooth. Peel and add the banana and peanut butter and process until smooth. Pour the filling into the prepared crust.
Melt the chocolate in the microwave or double boiler and with a circular motion, pour into the filling and swirl with a thin spatula or knife creating a pattern.
Bake 45 minutes, then turn off oven and let cake sit inside for another 10 minutes (when done cake should be golden and edges beginning to pull away from pan; center should be soft-set).
Remove from oven and let cake rest at room temperature 1 hour. Cover and refrigerate at least 4 hours before serving. Run a sharp knife around pan edges and remove outer edge of pan. Slice into wedges to serve. Refrigerate any left-overs.