Vegan Chocolate Stout Cheesecake

I winged this recipe when a quick Google didn't turn up anything, and yes. This wins.

2 8-oz tubs vegan cream cheese
1/2 cup powdered sugar
1/2 cup cocoa powder
1/4 cup cornstarch
4 tsp powdered egg replacer (I used Ener-G egg replacer)
2 Tbsp molasses
1-1/2 tsp vanilla extract
1/2 cup vegan stout
1/3 cup mini vegan chocolate chips (optional)

1 pre-made Oreo or graham cracker crust

Blend all ingredients except chocolate chips with a hand mixer until smooth. Add the chocolate chips and pour into prepared crust. Bake for 40 minutes at 350 degrees, then let cool before serving.

Ingredient Notes: I used Tofutti's Better Than Cream Cheese and Samuel Smith's oatmeal stout (check other stout brands here), which I picked up at the Hy-Vee Drugstore at 42nd & University. If you can't find vegan chocolate chips, you can always chop up a vegan chocolate bar and use that instead.

Curried Ginger Acorn Squash w/ Apple Stuffing

1 Tbsp olive oil
4 apples - chopped
2 onions - diced
3-4 garlic cloves - minced
1 handful dried apricots
1/2 tsp salt
1/4 tsp each ground ginger, curry powder, turmeric and garam masala
1/2 cup chopped pecans or walnuts

1 bottle real ginger ale
2 acorn squash - seeded and cut into rings

Saute the apples and onions until tender. Add garlic, apricots, salt, spices and nuts and cook for 3-5 minutes.

Place the squash rings in a baking dish. Spoon the filling into the center of the squash rings. Pour the ginger ale around the squash rings and bake for 20 minutes, or until tender.