• 1 lb cinnamon graham crackers or 3 cups of graham cracker crumbs
• 1½ tbsp coconut oil, melted
• 3 – 8oz packages of Go Veggie! Classic Plain Cream Cheese
• 2 – 12.3oz packs shelf-stable lite firm silken tofu
• ½ cup all natural crunchy peanut butter
• ¼ cup plus 2 tbsp sugar
• 1 cup vegan chocolate chunks
• 3 tbsp sugar
• 3 tbsp unsweetened cocoa powder
• ¾ cup vegan mini chocolate chips

Place graham crackers in the food processor. Pulse until they turn into fine crumbs. Set aside 1¼ cups Add melted coconut oil to the crumbs in the food processor and pulse to 5mix well. Press onto bottom of a 9-inch springform pan, making sure it comes up the sides and place it in the freezer until ready to use

Combine non-dairy cream cheese and tofu in the food processor and mix until well incorporated. Take half of the mixture and set it aside

Add peanut butter and ¼ cup plus 2 tablespoons of sugar to the cream cheese/tofu mixture that’s in the food processor and pulse until it’s well mixed. Transfer to a bowl and refrigerate until ready to use

Melt chocolate chunks (by placing a heat proof bowl over simmering water or in the microwave, in 20 second increments and stirring often)

Place the remaining cream cheese/tofu mixture, melted chocolate and 3 tablespoons of sugar in the food processor. Mix until well combined

To assemble the cheese cake, pour one of the cream cheese/tofu mixtures over the crust (here we did the peanut butter layer first, but you can do either one), sprinkle the reserved graham cracker crumbs on top and add the remaining mixture. Garnish with mini chocolate chips and refrigerate for at least 4 hours. For a firmer consistency, place the cheesecake in the freezer for a few hours and move to the refrigerator about an hour before serving