Brownie Bottom Peanut Butter Cheesecake - Vegan

I recently picked up Vegan Pie In The Sky.  This is the first recipe I've tried and wow was it worth it.  My fiance picked out the first recipe we would try, and the choice he made was amazing.

Brownie Bottom Crust

2 2/1 Tbsp semi sweet chocolate (I used chocolate chips)
4 Tbsp nonhydrogenated maragarine (I used Earth Balance)
1/2 cup sugar
1/4 cup almond milk
1/2 tsp pure vanilla extract
2/3 cup all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda

1. Preheat oven to 350°F.  Generously spray the bottom and sides of a 9 inch springform pan with non stick cooking spray.
2. In a large microwave safe bowl, heat the chocolate for one minute.  Stir and return to the microwave for 30 second increments until completely melting, be careful not to burn the chocolate.  Add the margarine and stir with a rubber spatula until smooth.
3. Stir in the sugar, almond milk, and vanilla extract, then sift in the flour, cocoa powder and baking soda. Mix until smooth.  Use the spatula to spread the batter in an even layer on to the bottom of the pan.  Bake for 8 to 10 minutes or until the top of the brownie looks puffed and crinkled, then move to a cooling rack.

Peanut Butter Filling

1/2 cup smooth peanut butter
1 medium ripe banana
1 package (12-14 oz) silken tofu, drained
2/3 cup sugar
2 Tbsp brown sugar
1 Tbsp coconut oil
4 tsp cornstarch
2 tsp lemon juice
2 tsp pure vanilla extract





1. Puree all ingredients in a blender until very smooth.  Pour the filling on top of the brownie crust.  Carefully lift the pan about a half inch and quickly bang a few times to release any air bubbles from the batter.
2. Bake the cheesecake for 35 to 40 minutes until the top is lightly puffed and the edges are golden.  Remove from the oven and let cool on a rack for 30 minutes.
3. Cover and place in the refrigerator.  Let it cool for a minimum of 4 hours before serving.  If you can wait, letting it cool overnight will be better.  Dip in a thin sharp knife in cold water to slice.
4. Garnish with dairy free whipped topping, chopped peanuts, shaved chocolate, or any other garnishes you would like.  I used chopped peanuts and a chocolate sauce.

Chocolate Sauce (optional)

1 cup semi sweet chocolate chips
1-2 Tbsp almond milk

1. Place in a microwave safe dish and microwave for 60 seconds.  Stir.  Microwave for longer if the chocolate has not melted.  Let cool before drizzling or spreading over the cheesecake.