This chocolate cheesecake is hiding a healthy secret in its protein-packed chocolate filling. Tofu helps keep the cheesecake nice and thick without you even knowing it's there.
CRUST
6 graham crackers
non-stick cooking spray
FILLING
1 cup water
1 tablespoon cornstarch
8 ounces cream cheese
8 ounces tofu (regular, firm or extra-firm)
1/2 cup sugar
4 ounces semisweet chocolate, melted
Pour enough water into your slow cooker to reach 1/2-inch deep and place trivet or upside-down bowl into cooker. Cover with lid and turn onto high.
Meanwhile, place graham crackers in food processor. Process into crumbs (you should have about 1 cup). Spray a 8-inch round cake pan with vegetable oil spray and place crumbs into bottom of pan, spreading them evenly across bottom.
Filling: Stir together the water and cornstarch and place into blender jar. Add remaining filling ingredients. Blend for 2-3 minutes until creamy, scraping down sides of jar with spatula occasionally.
Pour filling on top of graham cracker crumb crust. Place pan on top of trivet, cover with lid and cook for 3 hours on HIGH. When time is up, remove lid, turn off slow cooker, and allow cake to cool for 30-60 minutes. When cool enough to handle, remove cake pan and place in fridge to chill, 2-3 hours before serving.
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