6 tsp egg replacer
1/2 cup water
1 cup vegan semisweet chocolate chips
690g vegan cream cheese
1/2 tsp vanilla extract
1 cup crumbled vegan cookies (I find chocolate ones are yummiest!)
1/2 vegan butter melted
Preheat oven to 180C (350F). Lightly oil a round springform pan. Mix crust ingredients together and press into bottom of the pan. Mix egg replacer and water together in small bowl (best done with electric hand mixer or food processor). Melt chocolate chips in the microwave or double boiler. Beat together cream cheese, sugar and egg replacer mixture in food processor (although I use a blender). Mixture should be smooth and fluffy. Add melted chocolate and vanilla to this and blend again. Pour into prepared crust.
Bake for 50 mins. Be really careful with baking time. The cheesecake centre should barely jiggle when the pan is tapped.
Remove from the oven and let it cool completely in the pan. Then move to a serving plate and cover with cling wrap and put it in the fridge overnight. If you need to serve it straight away you need to chill it for at least 2 hours.