Vegan white chocolate and raspberry cheesecake recipe

• 15 Oreos (which are vegan), crushed fine
• 4 tbsp vegan margarine, softened
• 1 x 450g container firm tofu, drained
• 2 x 225g containers vegan cream cheese
• 225 g (7.9oz) caster sugar
• 55 ml (1.9fl oz) oil
• 2 tbsp lemon juice
• 0.5 tsp salt
• 1 tsp vanilla
• 200 g (7.1oz) vegan white chocolate chips
• 85 g (3oz) raspberry jam

1. Preheat oven to 180C/160C fan/gas 4.
2. Lightly grease a 9-inch springform pan.
3. In a small bowl, mix cookie crumbs with margarine.
4. Press into prepared pan.
5. Add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla to a blender.
6. Blend until very smooth, about 2 minutes.
7. In a small microwave-safe container, melt half of the white chocolate chips, cooking at 15-second intervals, stirring after each until chocolate is smooth.
8. In a large bowl, stir together blended ingredients, melted white chocolate, and the remaining white chocolate chips.
9. Pour over cookie crust, reserving half a mug of batter.
10. In a small bowl, mix reserved batter with raspberry jam.
11. Spoon raspberry batter on top of cheesecake in a random pattern.
12. Using a butter knife, swirl lightly to marble top of cheesecake.
13. Bake for 45 minutes.
14. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes.
15. Remove from oven and cool on counter.
16. Refrigerate overnight.

oreos, margarine, firm tofu, containers vegan, caster sugar, oil, lemon juice, salt, vanilla, chocolate chips, raspberry

Taken from www.lovefood.com/guide/recipes/16317/vegan-white-chocolate-and-raspberry-cheesecake-recipe (may not work)