• prep: 35 min
• cook: 10 hr
• total: 10 hr 35 min

servings:

Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt
• Equipment: a 9-inch springform pan

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