- 18 chocolate sandwich cookies,crushed
- 1/3 stick margarine(2 1/2 Tbs) melted
- 5 8 oz containers plain Tofutti cream cheese
- 4 eggs
- 1 3/4 cup sugar
- 1 Tbs vanilla sugar
- 1 Bar Rosemarie(good quality)chocolate,melted
- 1 cup ground filberts or almonds
- 6 oz melted chocolate
- 6 oz non-dairy whipped topping(do not whip)
Combine crushed sandwich cookies and margarine and press into a 10" round disposable pan. Set aside.
Place the cream cheese,eggs,sugar and vanilla sugar in the bowl of a mixer and mix until smooth.
Divide the cheese mixture into three parts,2 cups each. Add the melted Rosemarie chocolate to one part and mix well. Add the ground nuts to another part and mix well.
The last part will remain plain.
Pour the chocolate mixture over the cookie crust and freeze for a couple of hrs until solid. Place the other two mixtures in the fridge. Once the chocolate mixture is frozen,pour the nut mixture on top of it and freeze until solid. Pour the last cheese mixture over the frozen nut layer and freeze until solid.
Fill a 9x13" pan halfway with water. Place the cheesecake in the pan and bake at 350 for 2 hrs. Remove the cheesecake from the oven and allow to cool in the water.
Combine your topping ingredients and pour over the cheesecake. Decorate with chocolate curls. Freeze the baked cheesecake again until solid. Using your kitchen shears,snip the top of the pan every inch and then pull down to remove cake.