This decadent dessert is irresistibly delicious and a perfect ending to a special meal. The recipe is from Party Veganby Robin Robertson © 2010 John Wiley and Sons. This recipe makes one small cheesecake or two to three individual-sized cheesecakes.

Robin Robertson is a widely published vegan cookbook author with approximately 20 titles. A few of her most recent cookbooks include Party Vegan, Vegan on the Cheap, and Vegan Unplugged (co-authored with her husband, Jon Robertson). For more information on Robin and her books, visit her website, Global Vegan Kitchen. For more recipes, visit Robin's blog, Vegan Planet.

Chocolate Cherry Cheesecake

• 3 tablespoons vegan butter (Earth Balance)
• 1 cup chocolate cookie crumbs [can use gluten-free cookie crumbs]
• 2/3 cup semi-sweet vegan chocolate chips
• 2 (8-ounce) containers vegan cream cheese, at room temperature
• 3/4 cup sugar
• 1/4 cup non-dairy milk
• 1 teaspoon pure vanilla extract
• 1/3 cup fruit-sweetened cherry jam
• 6 fresh ripe cherries, pitted
• 1/4 cup toasted sliced almonds
• Chocolate curls (optional)

1. Preheat the oven to 350°F.  Melt the vegan butter in a small saucepan and set aside.  Lightly grease the bottom and sides of a 7-inch springform pan and set aside. 

2. Place the cookie crumbs in the prepared pan and drizzle in as much of the melted vegan butter as needed to moisten the crumbs, mixing with a fork to combine. Press the crumb mixture into bottom and sides of pan, and set aside.

3. Melt the chocolate in a double-boiler or microwave and keep warm. 

4. In a food processor, combine the cream cheese, sugar, soy milk, and vanilla, and blend until smooth. Add the chocolate and blend until smooth.  Scrape the batter into the prepared crust and spread it evenly.  Bake until firm, about 40 minutes.

5. Turn off the oven and let the cake remain in the oven for 10 minutes.  Remove the cake from the oven and cool on a wire rack.   Refrigerate several hours to chill completely. 

6. When ready to serve, place the cherry jam in a small bowl and stir briskly until smooth.  Spread the jam thinly over the top of the cheesecake.  Arrange the fresh cherries on top around the outer edge and sprinkle the toasted almonds in the center. Top with chocolate curls, if using.

Makes 6 servings

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