Prep Time: 15 minutes
Cook Time: 1 hour and 40 minutes
This cheesecake is so good you will be smacking your lips. I try not to fix it too often just because it is too good. It is a nice spring specialty for this time of year. If you are having a special dinner this is the perfect desert.
- 1 Tablespoon raw cane sugar
- 4 Tablespoons vegan butter, melted
- 4 teaspoons instant coffee (espresso type) powder, with each divided
- 3 Eight-ounce packages vegan cream cheese
- 1 1/3 Cups plus 3 Tablespoons raw cane sugar
- 4 1/2 Teaspoons (with 6 Tablesoons of warm water) Ener-G Egg Replacers
- 2 1/2 Cups low-fat vegan sour cream
- 3 Tablespoons all purpose flour
- 4 Ounces unsweetened chocolate, melted and cooled to room temperature
- 1 Cup completely ground chocolate cookies
- Cocoa powder, optional
- Preheat the oven to 325 degrees Fahrenheit. Set out the 3 packages of cream cheese to come to room temperature.
- Set oven rack to the middle position.
- Using a sauce or roasting pan, put several inches of water in it and place it on the bottom rack of the oven.
- Cover the bottom of a 9-inch spring form pan with aluminum foil (remove bottom of pan first), cover it tightly with aluminum foil and then put the pan back together.
- Spray the bottom and sides with cooking spray.
- In a small bowl stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
- Combine cookie crumbs, sugar, and margarine or butter in a bowl. Press this into the bottom of the springform pan.
- With a hand held mixer at medium speed beat 3 packages cream cheese and 1 and 1/3 sugar about 3 minutes until fluffy.
- One at a time add the eggs continuing to beat after each addition.
- Add 1 cup sour cream, flour, melted chocolate, and the espresso and water mixture a little at a time until well combined.
- Spoon this over the crust in the spring form pan and place in the oven on the middle rack.
- Bake for 1 hour 10 minutes. Turn off the oven and leave the cake in the oven for 25 minutes.
- While you are waiting, combine the remaining 1 1/2 cups sour cream, 3 Tablespoons sugar and the remaining 1 teaspoon espresso powder.
- Spread this mixture over the cheesecake then return the cake to the oven and let stand with the door closed for 5 more minutes.
- Remove from the oven.
- With a sharp knife run it around the edges of the cake and then set it to cool on a wire rack.
- Now Refrigerate the cake for 8 hours or overnight.
- Remove the cake from the pan and garnish it with the espresso beans and a sprinkling of cocoa powder if desired for garnish.