Totally decadent, delicious and deadly; it was simple to make.
Kicked Up Chocolate Mint Cheesecake:
28 Newman's Own Chocolate Mint "Oreo" Cookies
3 tbsp melted earth Balance
16 oz Tofutti Better than Cream Cheese
12 oz extra firm silken tofu
2/3 cup sugar
1 capful coconut extract
1 1/2 capfuls mint extract
1 capful vanilla extract
several drops green food coloring
1/2 tsp salt
1/4 tsp cayenne
12 oz dark chocolate chips
2 tbsp earth balance
1 tbsp espresso powder
3/4 tsp agar powder
1 tsp cornstarch
1/3 cup water
Process cookies into fine crumbs, add melted earth balance and press into a 9 inch springform pan. Set aside.
Add the next 7 ingredients and process until very smooth.
In a saucepan, heat the agar, cornstarch and water mixture over medium high heat, whisking constantly until it turns clear. Then stir the agar mixture into the cheese mixture and process until totally smooth. Remove 2/3 of the mixture and set aside.
Melt the margarine and chocolate chips and espresso powder in a microwave for 60 seconds. Stir and let melt. If need be, continue to heat in 10 second intervals until it is melted. Stir the melted chocolate into the remaining cheese mixture in the food processor and blend until totally smooth.
Set aside around a cup or so of the filling . Pour the remaining chocolate mixture into the bottom of the springform and the reserved mint cheese mixture over it. Bake at 350 for around 30 minutes. Chill at least 12 hours. Top with the reserved chocolate filing mixture and sprinkle with cayenne if desired. I served mine with vegan dinner mints.