Chocolate Faux Cheesecake

Our Medium Firm Tofu blends perfectly well in this recipe as a substitute for cream cheese.

1½ pkg	Sunrise Medium Firm Tofu , drained and pat-dry
¾ cup	semi-sweet chocolate chunks
¾ cup	cocoa powder
½ cup	white sugar
1 tsp	vanilla extract
¼ cup	vegetable oil
2 tbsp	lemon juice
1 (9-inch)	prepared graham cracker or chocolate cookie crust

1 cup	melted chocolate
1 cup	fresh raspberries

Preheat oven to 175ºC (350F°).
Microwave the semi-sweet chocolate chunks in a ceramic or glass bowl at 30-second intervals to melt the chunks. Stir after each interval.
Using a food processor, combine tofu, cocoa powder, sugar, vanilla extract, vegetable oil, lemon juice and melted chocolate chunks. Blend until smooth.
If using a prepared pie crust, simply pour the cheesecake mixture directly in. If using a chocolate cookie crust, follow package directions, then tightly pack down crust into a 9-inch spring form pan. Pour the cheesecake mixture in.
Bake in the oven until cheesecake is firm to touch (20-25 minutes). Remove from the oven to cool at room temperature. Refrigerate until entire cheesecake is chilled.
Garnish with melted chocolate and fresh raspberries, if desired.