Vegan-In

This is a recipe that I found on the Vegan Peace web site at:
http://www.veganpeace.com/recipe_pages/recipes/HawaiianCheesecakeWithPineappleAndChocolate.htm

I was a little intimidated at first when I saw how many ingredients and how many steps were involved, but as I was making it I realized it was not as scary as I first thought.  I changed the recipe a little bit to accommodate the ingredients and substitutions that I like to use.

Hawaiian Cheesecake with Pineapple and Chocolate














Crust:
1 Cup crushed Graham Crackers (approx. 6 full size crackers)
1/2 Cup Unsweetened Shredded Coconut
2 1/4 Tbsp Agave
2 Tbsp Soy Margarine
1-2 Tbsp Water

Chocolate Layer:
1 Cup Vegan Friendly (Semi-sweet) Chocolate Chips
2 Tbsp Soy Margarine
1/3 Cup Soy Milk
1/2 tsp Vanilla Extract

Filling:
1 lb Firm Tofu (cut in small pieces)
1 Tbsp Applesauce
1/2 tsp Sea Salt
1 Tbsp Cornstarch
8 oz Soy Cream Cheese
1/2 Cup Soy Sour Cream
1/8 Cup Lemon Juice
1/8 Cup Lime Juice
1/2 Cup Agave Syrup
1 tsp Lemon Extract

Topping:
1 1/2 Cups Crushed Pineapple
2 Tbsp Unsweetened Shredded Coconut
Handfull of Choc. Chips to decorate

*Preheat Oven to 350 degrees

*Crust:
--Combine Crackers, coconut, and agave.  Work margarine in by hand.
--Add water to moisten
--Press into bottom and 1/2 inch up sides of 8" spring form pan (oiled)
--Bake 12-15 minutes











*Chocolate Layer:
--In double boiler or sacuepan.  (I like to fill a pot with water and place a metal bowl on top)





















Heat all ingredients until chips melt.  Stir Well.  Do not  overcook.  Turn off heat and leave on top of pot as you begin making filling.

*Filling:
--Blend all ingredients in blender until smooth and creamy
--Pour slightly cooled chocolate mixture onto baked crust.