Rum and Chocolate Cheesecake

Recipe and picture from www.allrecipe.com

Original recipe yield: 1 9 inch springform pan

INGREDIENTS
1 cup (170g) ground almonds
1 cup (120g) whole wheat flour
2/3 cup (150g) margarine

2 (12 ounce) packages (682g) firm tofu
1 1/2 cups (100g) demerara sugar
7 tablespoons (40g) unsweetened cocoa powder
1/4 cup (60ml) sunflower seed oil
1/2 cup (120ml) soy milk
1/4 cup (60ml) dark rum
1 1/2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

For the design
Split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, follow it with opposite color and repeat till you are out of batter