Easy Vegan Mocha Cheesecake

1 Graham crust (buy from store or make your own)
4 ounces semisweet chocolate
2 package Tofutti cream cheese
1/4 cup unbleached cane sugar
1 cup silken tofu
1/4 cup soymilk
3 tbsp double-strength coffee
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Melt the chocolate in a double boiler or microwave.

In a large mixing bowl, beat together the cream cheese and the sugar until light.

Blend tofu and the soy milk. Then add to cream cheese, sugar and tofu mixture.

Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.

Mix to blend ingredients thoroughly.

Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.

Cool to room temperature.

Chill and Serve

** I made this cheesecake with half the ingredients because I only remembered to buy one cream cheese. I had less cheesecake and more crust… but it was delicious!