1.5 cups soy cream cheese
1 cup sugar (you could try reducing this for a less sweet version)
1 cup silken tofu (if you use any other type of tofu, the cake sometimes comes out more like tofu pie)
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup all purpose flour
1/4 cup amaretto
1 teaspoon vanilla
1/4 teaspoon salt
1 egg (or Ener-G Foods egg replacer)
2 tablespoons semisweet chocolate chips
1 graham cracker crust

Using a food processor or blender, add cream cheese and next 7 ingredients, processing until smooth. (Be sure to process until smooth. It makes for a better cake) Add egg and process just until blended. Fold in chocolate chips.

Slowly pour mixture into crust. Bake at 300 degrees for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Serve when ready.

You can substitute 1/4 cup creme de menthe for amaretto.

cheesecake

tags: recipes, vegan