Decadent Chocolate Tofu Cheesecake
1/3 cup chocolate wafer cookies, finely crushed - about 10 to 12 wafers
4 sq. (1 oz. each) unsweetened chocolate baking bars, broken into pieces
3 pkgs. (8 oz. each) cream cheese, softened, cut into pieces
1 container (16 oz.) silken tofu, drained
1 cup sugar
1 tablespoon unsweetened cocoa
2 large eggs
2 teaspoons vanilla extract
Preheat oven to 325ºF. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.
Microwave baking bars in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Place melted chocolate, cream cheese, tofu, sugar and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.
Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight.