1 graham crust (low-fat works well)
1 block soft tofu (drained)
2/3 cup chocolate soy milk
1/2 cup sugar
4 Tablespoon cocoa powder
1 teaspoon vanilla extract
(Mixture can be prepared the night before you plan to make it.)
Pre-heat oven to 375 degrees F.
Soften tofu in large mixing bowl, combining in cocoa powder, vanilla extract and vegan sugar. Once the added ingredients are combined, gradually stir in chocolate soy milk. Make sure all ingredients are well combined. Pour mixture into graham cracker crust. Place in pre-heated oven for 25-35 minutes...(once the top of the cheese cake appears solid.)
Allow cheesecake to sit in fridge for 1-2 hours, before serving.