Chocolate Chip Cinnamon Cheesecake

Chocolate Chip Cinnamon Cheesecake

Tee-Tee dreaming of another slice!

Mmmmm, Enjoy!Banana_DESSERTS

CRUST*:
1/2 cup vegan chocolate cookies (health food stores have a lot of variations of these. I try to get one without corn syrup, enriched flower and a sugar substitute like agave if I can find one + ORGANIC)
4 tablespoons agave nectar (organic blue agave nectar usually used in the tequila making process is at Trader joes for $3.50 & a larger bottle at Fresh & Easy for about $5 bucks)
4 tablespoons Earth Balance or similar vegan alternative

*you could also get a pre-made crust, just look for organic and whole grains – no enriched flours

CAKE:
2 8-ounce containers of non-hydrogenated vegan cream cheese
1 12 to 16-ounce package soft silken tofu
1 teaspoon vanilla
1/2 tablespoon cinnamon
1 1/2 cup agave nectar
1/2 bag vegan dark chocolate chips
1/4 Cup Organic Brown Rice Flour

To Make Crust:
In food processor, mix crust ingredients. Press into lightly oiled 9 inch spring-form pan.

Or use pre-made crust.

To Make Cake:
Mix cake ingredients in a food processor until completely smooth. The more you blend together the better don’t be afraid to really really blend it.

Once blended cut in 1/2 of the chocolate chips into the batter. Poor the batter into the pie crust leaving about a 1/2 inch gap from the top of the crust.
*when I did this I had about a cup of batter left over. Keep this batter to the side in the food processor.

Take the remaining 1/2 of the vegan dark chocolate chips and put them in a small pot. Heat until melted on stove top over low heat while stirring and add cinnamon slowly.

Poor the chocolate sauce into remaining batter still located in the food processor. Blend until very smooth. Poor chocolate batter on top of pie, filling in the 1/2 inch gap we left.

Bake in oven at 325 degrees F for 75 minutes.

Take out of oven, cool completely on counter. Cover with wrap (I was able to fit the entire pie tin into a gallon sized plastic zip lock bag & that way it didn’t have plastic sitting directly on the top of it) and place in refrigerator over night (or freezer that pie for 2-3+ hours to eat quicker!).

Serves 8-10 AMAZING pieces!!!