Cheesecake Bars

This adaptation of three basic recipes (a shortbread crust, a simple cheesecake filling and a chocolate frosting) makes for a delicious dessert combination.

1/2 cup EarthBalance butter
1/4 cup powdered sugar
1 cup flour
2 heaping teaspoons Ener-G egg replacer
3 tablespoons water
12 ounces Tofutti cream cheese
1 cup evaporated cane juice sugar
1/2 teaspoon vanilla
1 tablespoon rum
1 tablespoon lemon or lime juice
1/2 cup brown sugar, packed
1-1/2 tablespoons soy milk
1-1/2 tablespoons EarthBalance butter
1 teaspoon vanilla extract
1/4 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease or oil an 8-inch square baking dish. In a mixing bowl, cream the 1/2 cup butter with the powdered sugar. Add the flour and beat until the mixture forms a dough. Pat the dough into the prepared baking dish and bake at 350 degrees for 15 to 20 minutes until firm and lightly browned. Set aside. In another mixing bowl, whip the egg replacer powder with the water until thickened and creamy. Add the cream cheese and beat until creamy, about 30 seconds. Beat in the sugar, vanilla, rum and lemon or lime juice. Spread the batter on top of the baked crust and smooth to edges. Bake at 350 degrees for 45 to 55 minutes, until lightly golden brown on top. Remove from oven and set aside. In a small saucepan over medium-high heat, bring the brown sugar, soy milk and butter to a boil. Cook for 1 minute. Remove from heat and stir in vanilla and chocolate chips. Beat until thickened slightly; pour on top of cheesecake layer, quickly spreading to edges. Let cool for about 30 minutes, then cover and refrigerate for several hours before serving.

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