GFCF Chocolate Swirl Cheese Cake

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GFCF-ChocCheeseCake

We love this "cheese" cake...it is so rich and creamy. You won't believe there's not a drop of casein in it. Thanks Tofutti!

1 batch GFCF Chocolate Wafers (recipe on this site)

Filling Ingredients

2 8-ounce CF cream cheese (Tofutti)
1 8-ounce package of CF sour cream (Tofutti)
1 cup sugar
1 teaspoon vanilla
2 eggs

2 ounces cup semisweet chocolate pieces, melted (Tropical Source)

Prepare cookie crust: Once chocolate wafers are completely cooled, place wafers in food processes or blender and pulse until crackers are completely crumbled. Add 2 tablespoons GFCF butter and pulse again. Press cookie crumbly mixture into 7- or 8-inch spring-form pan. Do not pre-bake crust.

Measure all filling ingredients into a medium bowl and blend with an electric mixer until smooth and creamy. Pour half o the batter to another bowl and blend with cooled chocolate.

Gently pour filling both fillings into prepared pie crust. Use spatula to swirl the chocolate and vanilla together.

Bake for approximately 45 minutes in a 350° oven; the center should be slightly firm when jiggled. Move pie to refrigerator or freezer until completely chilled before serving. Serves about 8.