Mini Cocoa Swirl Cheesecakes (Vegan)

• 8 ounces vegan cream cheese (I used tofutti)
• 1 (12 1/3 ounce) package tofu (Mori-Nu silken extra firm)
• 1 tablespoon agave syrup
• 6 teaspoons egg substitute (I used Ener-G)
• 8 tablespoons warm water (mix with the Ener-G)
• 1 teaspoon vanilla extract
• 2 teaspoons cocoa powder (sifted and unsweetened)

1. Preheat oven to 350'F.
2. Line 12 muffin cups with paper or foil liners.
3. Blend the tofu and vegan cream cheese in a food processor until smooth and creamy.
4. In a small bowl, prepare your egg replacer and mix to combine.
5. Add the agave, vanilla and prepared egg replacer to the tofu/cream cheese mixture and combine.
6. Fill each prepared muffin cups to about half full.
7. Add the sifted coco to the cheese cake mixture that you have left and whisk until well mixed.
8. Drop the chocolate cheese mixture by heaping
9. teaspoons on the top of each of the white cheese mixture and fold in and swirl.
10. Put the ready cheese cakes in a large pan and fill the pan 1/2 way up the sides of the muffin cups.
11. This is called a bain-marie and is often used to help delicate desserts set in the oven and help prevent the top from cracking.
12. Bake the cheesecakes for 20 minutes until set.
13. When done, remove the muffin tin and set on a metal rack to cool to room temperature, then refrigerate the cheesecakes.
14. Two hours should be sufficient.
15. Enjoy.

cream cheese, syrup, egg substitute, water, vanilla, cocoa powder

Taken from www.food.com/recipe/mini-cocoa-swirl-cheesecakes-vegan-268849 (may not work)