Chocolate Tofu Cheesecake

• 2 (14 ounce) packages extra firm tofu, drained and cubed
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup cold butter, cut into cubes
• 1/4 cup crystallized sugar cane juice (such as Sucanat)
• 1/4 cup unsweetened cocoa powder
• 1 egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Generously grease a 9-inch spring-form pan.
3. Blend tofu, cream cheese, maple syrup, coconut oil, cold butter, sucanat, cocoa powder, egg, vanilla extract, and almond extract in a blender or food processor until smooth; pour into prepared spring-form pan.
4. Cover the bottom of the pan with aluminum foil and place it into a pan at least 1 inch larger than the spring-form pan.
5. Pour about 1/2 inch water into the larger pan.
6. Bake in the preheated oven until mostly set, about 1 hour and 20 minutes; cool at room temperature until just warm before chilling completely in refrigerator, 8 hours to overnight.

cream cheese, maple syrup, coconut oil, cold butter, crystallized sugar cane juice, cocoa, egg, vanilla, almond

Taken from allrecipes.com/recipe/chocolate-tofu-cheesecake/ (may not work)