Chocolate Tofu Cheesecake

• cooking spray
• 1 12 cups chocolate graham cracker crumbs (made from about 2 1/2 c broken chocolate graham crackers)
• 2 tablespoons canola oil
• 14 cup coffee liqueur, such as Kahlua
• 12 lb firm tofu
• 12 cup part-skim ricotta cheese
• 2 tablespoons light cream cheese
• 13 cup pure maple syrup
• 12 cup Splenda Sugar Blend for Baking
• 2 large egg whites
• 1 large egg
• 14 cup cocoa powder

1. Preheat the oven to 350 degrees F.
2. Spray a 9-inch springform pan with cooking spray and line with parchment.
3. Spray the parchment.
4. Mix the graham cracker crumbs with the canola oil and 1 Tablespoon of the coffee liqueur.
5. Press into the prepared pan in a single layer.
6. In a food processor fitted with the steel blade, blend together the tofu, remaining 3 tablespoons of coffee liqueur, the ricotta, cream cheese, maple syrup, Splenda, egg whites, egg, and cocoa powder until smooth.
7. Pour into the pan.
8. Bake 1 hour, or until set.
9. Turn off the heat and allow to sit in the oven for 30 minutes.
10. Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.

cooking spray, graham cracker crumbs, canola oil, coffee liqueur, tofu, ricotta cheese, light cream cheese, maple syrup, splenda sugar, egg whites, egg, cocoa powder

Taken from www.food.com/recipe/chocolate-tofu-cheesecake-453556 (may not work)