Non-Dairy Chocolate Marble Cheesecake

By Carynz

Ingredients

• Shell: 7 oz. choc. covered graham crackers or cookies
• 4 Tbs marg,melted
• 2 Tbs cocoa
• Filling;
• 9 oz. semisweet chocolate
• 3 cups Tofutti Cream Cheese
• 1/4 cup Tofutti Sour Cream
• 2 tsp vanilla extract
• 3 Tbs vanilla sugar
• 1 cup superfine sugar
• 2 eggs

Preparation

Step 1

Spray a 9 1/2" springform pan with cooking spray. Preheat oven to 350.
Crush crackers in food processor.Mix with marg and cocoa. Press into the bottom of the springform pan,packing down firmly.Bake for 10 min.
Remove from oven and let cool. Reduce oven to 325.
Melt chocolate using a double boiler or microwave.
Using an immersion blender or mixer,whip the 2 cheeses together until smooth. Add vanilla,both sugars and then the eggs,one at a time.
Pour half the mixture into the pan.
Add the chocolate to the remaining mixture and stir until smooth(the chocolate mixture will be thicker than the vanilla one)
Spoon choc.mixture in patches over the vanilla mixture,then use a sharp knife to swirl the two together,making patterns through the mixture. Swirl until chocolate is evenly distributed(but not completely mixed in)
Bake at 325 for 45 min,until just set.(if it wobbles,dont worry,it will set as it chills)
Let cool on wire rack,then chill for 3 hrs. or overnight.