Chocolate Cheesecake

     Cheesecake is my favorite dessert.  When I could no longer eat dairy products, as I've said previously, it was one of the first dishes I worked on until I found a way to make a good substitute.  Once you have the basic cheesecake recipe down, you can make flavor changes according to your taste.
     I didn't find the cream cheese flavoring at any of my local stores.  I ordered it from King Arthur Flour.  It's a new product for them.  If you can't find non-dairy chocolate chips at a local health food store, they are available online.

                                                              Chocolate Cheesecake

Crust
1 1/2 cups chocolate graham cracker or chocolate cookie crumbs
2 tblsps. almonds, finely chopped
5 tblsp. stick margarine, melted

Filling
2 each 8 oz. pkg. soy cream cheese, softened
2 each 5.5 oz. pkg. goat cheese, softened
3 eggs
1/4 cup sugar
1 tsp. vanilla
1 tsp. cream cheese flavoring
3/4 cup non-dairy chocolate chips, melted

Topping
1 cup soy sour cream
1 1/2 tsp. sugar
1/4 tsp. vanilla
1/3 cup non-dairy chocolate chips

     Crust:  In a food processor or by hand, crush the cookie crumbs and chop the almonds.  Mix with melted margarine.  Press into the bottom of a 9-inch springform that has been sprayed with cooking spray.  Bake at 375 degrees for 7 minutes.  Remove from oven and set aside.
     Filling:  Mix the softened soy cream cheese and goat cheese in a mixer until light and fluffy.  Add eggs one at a time until each is completely incorporated.  Stop the mixer to scrape down the sides.  Add the sugar, vanilla, and cream cheese flavoring.
     Melt the non-dairy chocolate chips in the microwave being careful not to burn them.  Transfer the melted chips to a larger bowl.  Take several tablespoons of batter out and mix them with the melted chocolate chips to cool them.  When they are cooled, pour the mixture back into the batter and mix completely.  Pour over crust.  Before placing cheesecake in oven, put in several baking dishes of water.  This will create enough steam in the oven to prevent cracks in the top of the cheesecake.  Bake at 350 degrees for 45 to 50 minutes depending on your oven.  The cheesecake is done when the sides are firm and the center is nearly set.  Remove from oven and cool 5 minutes.
     Topping:  Mix together all ingredients except the non-dairy chocolate chips.  Melt the non-dairy chocolate chips and transfer them to another bowl.  Take a few teaspoons of the soy sour cream mixture and mix with the melted chocolate chips to cool them.  When the mixture is cool, mix with the soy sour cream mixture.  Pour over the cheesecake and smooth to the edges.  Return to oven for 5 minutes.
     Let the cheesecake cool to room temperature before placing it in the refrigerator. Refrigerate for at least four hours before serving.  Serve cold.  About 12 servings.
     Next week I'll be sharing a recipe for quesadillas with guacamole and soy sour cream.  See you then.