First, we need to bake cookies for our cheesecake base. Simply mix all of the ingredients (except for MELTED vegan butter - we are going to use it later) for cookies, which are flours, vegan butter, sugar, cornstarch, vanilla, and create a smooth dough. Roll medium-sized balls in your hands and bake them on parchment paper for 170°C (350F) for 10 minutes or until golden.
When the cookies are done, put them in a food processor to break them into a fine consistency. Then add melted vegan butter to make it a little bit more sticky.
Add the cookie mixture into a cheesecake pan lined with parchment paper. Use your fingers to push the cookie mixture into the sides. This cookie base should be at least 1 cm thick.
When the base is ready, now it's time to make the tofu cheesecake filling.
Put all of the ingredients into a blender (except cacao powder) and blend until smooth and creamy.
Divide this tofu filling into two parts. Add the cacao powder into one part and mix it carefully. Now you will have two flavors of tofu filling - one basic, vanilla flavored, and the other one chocolate.
The last step is to pour chocolate and vanilla filling continuously onto the cheesecake base. To create a zebra pattern start by pouring vanilla filling, then chocolate, and again vanilla. Repeat until you run out of both fillings. *
Bake the cheesecake at 170°C (350F) for 45 minutes. Serve completely cold. Enjoy.
