Instructions: Preheat the oven to 350 degrees.

Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.

In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.

Puree until smooth and pour into the prepared pie plate.

Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour.

While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.

When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets.

Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design, if you wish

My version of chocolate cheesecake provides all of the treat with none of the guilt. Ive replaced the typical bulk ration of cream cheese with tofu, using just enough light cream cheese and ricotta cheese to flavor and add texture. Unsweetened cocoa powder replaces baking chocolate, while honey sweetens the mix instead of sugar. A thin white topping contrasts dramatically with the deep chocolate hue of the cake.

For a striking finish decorate the top with a chocolate sauce design.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.