For a vegan cheezecake this thing is satisfying, rich, and oh so chocolatey. Non-vegans will have no idea this is vegan, so don't tell them. Our secret!
Grease your pan with non-stick cooking spray. I used a quiche pan instead of a spring form pan, but it worked well. You could also use 4 small tart/quiche pans. For the crust, combine all ingredients in bowl and press evenly into your baking pan. Poke the crust with a fork all over to prevent it from bubbling up. Bake at 375°F for 7 minutes. Allow to cool while you prepare the filling.
Reset your oven to 400°F. In a bowl combine/beat the Tofutti with sugar and vanilla. Melt the chocolate chips with the Earth Balance in a double boiler on the stove. Mix flax seed and water (or egg replacer powder) in a third bowl. Add the flax mixture and chocolate mixture to the "cheeze" mixture and combine well. Pour this mixture into your baked crust and bake for 5 minutes. Then turn down the oven to 275°F and bake for 40 minutes. Leave oven door open for a few minutes while the temp comes down to 275°F. Allow the cake to cool and chill in the fridge for at least 2 hours before serving.