Vegan Chocolate Cheesecake with Raspberries

INGREDIENTS

Crust

1 1/2 cups

Chocolate sandwich cookies (crumbled)

1/4 cup

Coconut oil (softened)

Cheesecake Filling

Containers plain nondairy cream cheese

1/2 cup

Cashews (Raw)

Silken Tofu

1 cup

Granulated Sugar

1/4 cup

All-purpose Flour

1/3 cup

Cocoa Powder (unsweetened)

1 1/2 tsp

vanilla

Chocolate Topping

1 cup

Semi-sweet chocolate chips (Dairy-free)

1/4 cup

Plant-based milk

1 cup

Raspberries (Fresh)