If you are a vegan and are missing cheesecake, miss no more! Satisfy your cheesecake cravings by making my really easy to make chocolate cheesecake! I named it after one of my favorite bands, and if you like them you will know why. I call it my King Missile Chocolate Cheesecake. This recipe uses very few ingredients and is topped with a perfectly paired strawberry sauce.
Remove tofu from package and wrap in cheesecloth and place in between a couple of containers. and put upside down. Place a heavy object on top and let the excess water drain from the tofu. ~20 minutes.
While tofu is draining place chocolate chips in a double boiler and melt, stirring occasionally.
Place drained tofu in blender and break up a bit. Add remaining filling ingredients and blend until fully incorporated and smooth. Be sure to scrape down the blender a few times.
Place graham crackers in a bag and beat with a mallet until fine crumbs.
Place graham crackers, cocoa powder, sugar and salt in a bowl and blend together.
Add butter and thoroughly mix until everything is moist.
Assemble and bake
Put graham cracker crust in a buttered 9 inch spring form pan. Spread to all the edges and then firmly press into pan.
Pour filling mixture over crust and then with a spatula spread and smooth so top is even. Bang pan on counter a few times to remove air bubbles.
Bake in 325 degree Fahrenheit oven for 45 minutes. Let cool at room temperature for 30 minutes then chill in refrigerator for a few hours, preferably overnight.
Slice all strawberries very thin, put all but three berries in a pot, add salt, sugar, and lemon and put on med heat. cook until berries dissolve in the sauce, as they cook you can mash with a masher or spoon to help them along. Once you have a thick sauce add the remainder of the strawberries and cook a couple minutes more. Put sauce in refrigerator to cool.