I brought this as our contribution to Easter with all the relatives, along with my Tropical Seitan Pasta Salad, which has become pretty much the dish that everyone expects me to bring now: they love it so much. My mom provided Gardenburger riblets for us, and I also brought rolls. I once made the salad with something else for dinner for my parents, along with this cheesecake for dessert, and my dad told my mom later that that was one of the best meals he had ever had. From my dad, that's a huge compliment. I hope you enjoy this basically easy, but beautiful dessert, as well.
Black Tie Cheesecake
1 pkg. Newman O's chocolate sandwich cookies
1/2 cup of vegan margarine
3 pkgs. of Tofutti cream cheese, room temperature
1 cup of vegan sugar
3 Tbs. EnerG Egg Replacer
10 Tbs. water
1 8oz. box of Bakers semi-sweet chocolate, divided (2 oz.)
The remainder of the Bakers chocolate (6oz.)
1/2 cup of Tofutti sour cream
For the crust: Scrape all the cream centers out of each cookie and set aside for a later meal or for present gluttony. Grind the chocolate cookie "jackets" in a food processor. Melt the margarine. Combine them both in a bowl and mix well. Press into the bottom of a nine-inch springform pan. Smooth out with the back of a spoon.
For the cheesecake: Preheat the oven to 325 degrees. In a mug or measuring cup, whisk together the Egg Replacer and water with a fork or small whisk. In a medium bowl, combine the cream cheese, sugar, and Egg Replacer and water mixture. Beat on medium speed until well blended, two to three minutes. Pour half of the mixture over the cookie crumb crust. Melt two wrapped squares of the chocolate. Stir into the rest of the cheesecake mixture in the bowl. Pour evenly over the white bottom layer in the pan. Place pan on cookie sheet, and bake for one hour. Remove from oven. You don't want any cracks in the top of the cake: that could mean that it is too dry. If it's a little jiggly in the center, that should be okay; it will probably continue to set up while cooling on the rack and chilling in the fridge. But, most likely, it will appear pretty solid with the one hour baking time. Cool completely on cooling rack, then continue to chill for a few hours in the refrigerator.
For the frosting: When the cake is completely cold, remove from the refrigerator, and place the pan on a serving platter. Take a butter knife and gently run it along the edge of the cake to loosen any last parts of the cake from the pan. Remove the sides of the springform pan. Now, it's time to prepare the frosting. Melt the rest of the chocolate squares (6 oz.). Put in a small mixing bowl and add the sour cream. Mix well. Use a spatula or a non-serrated butter knife to spread the frosting on the top and sides of the cake. The sour cream adds just enough softness to the chocolate to spread it but leaves the chocolate firmer than regular cake frosting. Place back in the refrigerator and continue to chill for at least an hour before serving. Can be served cold from the fridge or after setting out for about twenty minutes. Longer than that can make the cake too soft. If you find that the crust is wanting to stick to the bottom of the pan, gently run a butter knife under the crust all the way around, to loosen it from the pan. This has only happened to me once, though. This is so good. Feeds five hungry vegans and several relatives.