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.

Ingredients:

• 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

Directions:

1. Preheat the oven to 325 degrees Fahrenheit. Set out the 3 packages of cream cheese to come to room temperature.
2. Set oven rack to the middle position. 
3. Using a sauce or roasting pan, put several inches of water in it and place it on the bottom rack of the oven.
4. 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.
5. Spray the bottom and sides with cooking spray.
6. In a small bowl stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
7. Combine cookie crumbs, sugar, and margarine or butter in a bowl. Press this into the bottom of the springform pan.
8. With a hand held mixer at medium speed beat 3 packages cream cheese and 1 and 1/3 sugar about 3 minutes until fluffy.
9. One at a time add the eggs continuing to beat after each addition.
10. Add 1 cup sour cream, flour, melted chocolate, and the espresso and water mixture a little at a time until well combined.
11. Spoon this over the crust in the spring form pan and place in the oven on the middle rack.
12. Bake for 1 hour 10 minutes. Turn off the oven and leave the cake in the oven for 25 minutes.
13. While you are waiting, combine the remaining 1 1/2 cups sour cream, 3 Tablespoons sugar and the remaining 1 teaspoon espresso powder.
14. Spread this mixture over the cheesecake then return the cake to the oven and let stand with the door closed for 5 more minutes.
15. Remove from the oven.
16. With a sharp knife run it around the edges of the cake and then set it to cool on a wire rack.
17. Now Refrigerate the cake for 8 hours or overnight.
18. Remove the cake from the pan and garnish it with the espresso beans and a sprinkling of cocoa powder if desired for garnish.

Serves 12

Image: Flickr.com