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["1. Preheat oven to 350u00b0F. Lightly spray a 9"" tart pan with removable bottom.", "2. To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides. Bake for 6 minutes to set the crust.", "3. To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips for an even chocolatier flavor (optional). Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.", "4. Bake at 350u00b0F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight. Enjoy!", "", "*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.", "**TIP Dairy-free option: use 1 (8 oz.) package of Tofutti's Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.", "***TIP Egg-free option: for best results, use Ener-G's egg replacer in place of eggs. We found that flax/water egg substitute does not work well in this recipe."]
