Don't knock it until you try it! Maybe not as good as *real* chocolate cheesecake, but it is much healthier. I'm currently waiting to test a healthier version (ideas in parenthesis); I'll let you know how it turns out.
1 pre-made graham cracker crust or
1.5 c. graham cracker crumbs (some sort of ground nut?)
1/4 c. butter, melted (2-3 T. EVOO/sunflower oil, etc.)
2 T. sugar (4.5 tsp. agave nectar)
*Note: if I did the healthier versions, I would be adding salt as well. Not sure if I would bake it or not.
Mix together & bake in a 9" pan for 10 min. @ 350 F.
12 oz. silken (the softest kind) of tofu (I've found that Mori-Nu brand is the smoothest - there is a lowfat version, too)
6 oz. chocolate chips, melted (sunspire organic chocolate chips have half the calories & fat of normal ones, plus less sugar & carbohydrates, and they're vegan - hooray!)
1.5 T. honey (1 T. + a bit agave nectar)
vanilla, espresso powder, etc. to taste
Blend tofu in a food processer first, until it is as fine as it will go, then transfer to a blender and blend as smoothly as possible with the chips, honey, and flavorings. Pour into crust and refrigerate until firm. I usually find that there is enough filling for 1.5 crusts, so I make 1 pie and then pour the rest of the filling into cups as little mousses.
Average chocolate cheesecake vs. /tofucheesecake (1/8th of a 9" cake)
Saturated fat: 23g/4g
Sodium: 619 mg/154mg
Fiber: 3g/1.32g (I think it is higher for the normal cake because the calculator I used assumed a wheat crust instead of a cracker crust)
Protein: 12.5g/4g (again, wheat crust, and lots of dairy)