These, adapted for vegan-friendliness from this recipe, are absolutely decadent.
Crust:
1 1/2 cups graham cracker crumbs
2 Tbsp brown sugar
5 Tbsp Earth Balance margarine, at room temperature
Cheesecake Filling:
8 oz vegan cream cheese, at room temperature
1/4 cup hot cocoa mix (I used Ghiradelli) OR 1/4 cup sugar + 3 Tbsp unsweetened cocoa
1-1/2 tsp egg replacer (optional)
1 tsp vanilla extract
Cookie Dough:
2 Tbsp Earth Balance margarine, at room temperature
3 Tbsp canola oil
1/3 cup brown sugar
1 tsp vanilla extract
3/4 cup flour
1 cup chocolate chips
Before you start, set out your margarine and vegan cream cheese and let it warm up. (This isn't essential, but it makes things easier.) Preheat your oven to 350 degrees.
Crush the graham crackers into crumbs. Mix with the sugar and 5 Tbsp margarine. Press the mixture into the bottom of an oiled baking dish. Bake the crust for 6-7 minutes. Remove pan from oven and let crust cool a bit. (You could also use a pre-made graham cracker or Oreo crust, if you want to skip this step.)
Mix the cream cheese, hot cocoa mix (or sugar + cocoa powder), egg replacer and vanilla together until smooth. Spread over the crust.
Combine the remaining margarine, canola oil, sugar and vanilla until creamy. Add the flour and mix well. Fold in the chocolate chips. Drop the cookie dough evenly over the cheesecake layer.
Bake for 20-30 minutes, or until the top is crunchy. Let cool as much as possible before eating.
