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1.
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Preheat oven to 350F Lightly spray a 9 tart pan with removable bottom.
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2.
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To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour.
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With a fork, cut in butter until mixed well.
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Press crumbs into bottom and on the sides.
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Bake for 6 minutes to set the crust.
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3.
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To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth.
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Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth.
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Add chocolate chips for an even chocolatier flavor (optional).
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Spoon dollops of chocolate and vanilla filling over the baked crust.
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With a knife, gently swirl the dollops for a marbled appearance.
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4.
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Bake at 350F for 45-50 minutes or until knife inserted comes out clean.
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Let cool.
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Cover and refrigerate 6 hours or overnight.
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Enjoy!
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*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
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**TIP Dairy-free option: use 1 (8 oz.)
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package of Tofuttis Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.
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***TIP Egg-free option: for best results, use Ener-Gs egg replacer in place of eggs.
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We found that flax/water egg substitute does not work well in this recipe.
