Chocolate And Peanut Butter Swirl Cheesecake Vegan Version

This is a truly decadent version of an omni taste sensation. I was so happy that this recipe tasted so good because i have been burnt before :) well worth the effort!!

Steps

To make the crust , grease a pie pan.

In a large bowl , stir together the cookie crumbs and the melted butter.

Using your finger.

For the cheescake.

Preheat the oven to 180c.

Drain the tofu and put it and the cream cheese into your food processor.

Blend until smooth.

Add the sugar and milk , and process again until sugar is dissolved , about 3 minutes.

Add the remaining ingredients and process until completely smooth , about 3 more minutes.

Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients.

You can also melt it on the stove in a double boiler.

Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated.

Pour the chocolate mixture into the pie crust.

Add the peanut butter to your remaining cream mixture and blend again until completely smooth.

You may want to taste test at this point to make sure that the peanut butter flavor is strong enoug.

Ingredients

oreo cookies, vegan margarine, silken tofu, vegan cream cheese, sugar, soymilk, chocolate, peanut butter, lemon juice, vanilla, cornflour