Decadent Chocolate Tofu Cheesecake

1/3 cup chocolate wafer cookies (about 10 to12), finely crushed
4 (1-ounce) squares unsweetened chocolate baking bars, broken into pieces
3 (8-ounce) packages cream cheese, softened and cut into pieces
1 (16-ounce) container silken tofu, drained
1 cup granulated sugar
1 tablespoon unsweetened bakig cocoa
2 large eggs
2 teaspoons vanilla extract

1. Preheat oven to 325ºF. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.
2. 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.
3. Place melted chocolate, cream cheese, tofu, sugar and cocoa in food processor; cover. Process until smooth. S****e sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.
4. 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.

Makes 12 servings.