Vegan Chocolate Cheesecake

Ingredients

• 3 tablespoons sugar
• 2 ¼ cups sugar, divided
• 1 teaspoon pure vanilla extract
• 2 (8-ounces) containers soy cream cheese at room
• ¼ cup unsweetened cocoa powder (not Dutch-process)
• 1 ¼ cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• ¹/₃ cup water
• + 5 more ingredients
• • 4 tablespoons Earth Balance vegan buttery spread, melted and cooled
  • ¼ teaspoon salt
  • a 9-inch springform pan
  • 2 (1-pound packages silken tofu, drained
  • 8 ounces bittersweet chocolate (no more than 60% cacao)

Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake...

View full recipe at Epicurious