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Title: Banana Swirl Cheesecake
Categories: Cheesecakes
Yield: 8 Servings

1 1/2 c Chocolate cookie crumbs
3 tb Vegan butter;
- up to 4 tb, melted
16 oz Vegan cream cheese
1/2 c Nondairy milk
1/4 c Peanut butter
3/4 c Natural sugar
3 lg Ripe bananas;
- peeled & mashed
1/2 c Semisweet chocolate chips;
- melted

Bring all of the ingredients to room temperature. Preheat the oven to
350?F. Lightly oil an 8 or 9" springform pan.

In a medium sized bowl, combine the cookie crumbs and the vegan
butter and mix well. Transfer to the prepared pan and press the
mixture evenly into the bottom and up the sides of the pan. Bake for
5 minutes, then set aside to cool.

In a food processor, combine half of the cream cheese, half of the
nondairy milk, and the peanut butter, and process until smooth. Pour
over the prepared crust and set aside.

In the same food processor, process the bananas, remaining cream
cheese & nondairy milk, and sugar until smooth. Pour over the peanut
butter mixture and set aside.

Melt the vegan chocolate chips in a small saucepan over low heat or
in the microwave. Stir until smooth. Using a circular motion, pour
the melted chocolate over the banana mixture and use a thin spatula
or knife to swirl all of the fillings around to create a marbleized
pattern. Bake on the center oven rack until firm, about 45 minutes.
Turn off the oven and leave the cheesecake inside for 20 minutes.

Remove from the oven and let cool to room temperature, then
refrigerate for several hours before serving. Remove the sides of the
pan, using a knife to loosen it if necessary, and cut into wedges.

Recipe by Vegan Planet by Robin Robertson

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