My dad-a big cheesecake lover- nearly wept when I told him about making this cheesecake with the girls and then giving most of it to the neighbours. Adam just didn't want the temptation in the house and the girls realized it wasn't their thing. I am not usually a big cheesecake fan, but I have to admit this turned out pretty awesome. Probably a good idea we gave it away...
Black and White Cheesecake
2 cups cookie crumbs, regular or gluten-free (I used whole grain oat biscuits)
1/4 cup coconut oil, softened
1/4 cup agave syrup
2 lbs light cream cheese, softened
1 1/4 cup granulated stevia
1 tsp vanilla extract
350g unsweetened chocolate
1/2 cup agave syrup
1/2 cup unsweetened plain, vanilla or chocolate almond milk
Combine crumbs, oil and agave in food processor. Press into parchment lined 9 inch springform pan.
Combine cream cheese with eggs, stevia (or other sweetener) and vanilla in blender or processor and blend until smooth. Pour into crust. Bake at 350F for about 40-45 minutes, until centre is set and top starts to turn golden.
Melt chocolate with agave and milk in saucepan over medium heat. Stir until smooth. Pour over cheesecake. Refrigerate for at least 4 hours. Keep refrigerated up to 5 days or freeze.