Dairy Free White Chocolate Cheesecake

Source:  Copyright, 2003, Diane Hartman, The Food Allergy Kitchen

Ingredients:

16 ounces dairy free cream cheese(i.e. Tofutti Better Than Cream Cheese)

2 eggs, beaten

3/ 4 cup sugar

3/ 4 cup melted mock white chocolate or 1 cup dairy free white chocolate chips, melted

 gluten free mock graham cracker crust, prepared

Instructions:

1.   In a medium mixing bowl, beat cream cheese with high speed stand or hand held mixer until smooth and creamy. 

2.  Melt chocolate chips or white chocolate in microwaveable container- watch closely that water or other liquid is not introduced into the chocolate mixture or it will ruin the recipe), stir warmed chocolate until smooth and evenly melted.- the chocolate will melt quickly, watch closely not to burn or overheat. 

3.  Add sugar and eggs to the beaten cream cheese mixture, mix well. 

4.  Blend in melted chocolate until smooth and creamy. 

5.  Transfer mixture into prepared mock graham cracker shell and bake in 350 degree F. preheated oven for 20 minutes or until top appears set. 

6.  Refrigerate for several hours before serving. 

7.  Top with fruit topping, if desired.