Salted Hazelnut Chocolate Cheezecake

Author: Janet Hudson Status: published license cc-by tags: chocolate, cheezecake, seasalt, hazelnut, cookiecrust, allvegan, personalcakeforhubby, 0   Share on Facebook Share on Twitter

Combine:
16 oz Tofutti “Cream Cheeze”
1 Cup Raw Sugar
Egg Replacer for 2 eggs
4 tbsp flour
1/2 cup Cocoa Powder
1 tsp Vanilla
1 cup chopped hazelnuts

Line a spring pan with your favorite cookie crust ( take oreos, etc., crust them and press into pan. I used leftover wedding cookies for this one)
Pour the filling over the crust and bake 350 degrees 40 minutes or so. Cool.
Refrigerate. Melt 1 cup dark chocolate chips and infuse with 2 tbsp hazelnut liqueur. Drizzle over the cake and follow with sea salt. Serves 8.

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