1. Blend the vegan cream cheese, tofu, pudding mix, syrup and coffee in a food processor or blender until smooth and velvety.
2. Pour into chocolate cookie/graham cracker crust and let chill in the refrigerator for 2 hours or longer.
To finish, I drizzled more chocolate syrup on individual slices, scrumptious! Next time I'll drizzle with raspberry sauce and fresh raspberries for a tangy fresh twist. I think they'd marry nicely. I also froze what was left of this (3 pieces) and enjoyed a nondairy frozen dessert the next day. I hope you enjoy it too!
Source of recipe: This recipe was inspired by Spike936's pink lemonade cheesecake, adjusted to accommodate my love for chocolate. Since I didn't have enough of the ingredients, I had to develop my own recipe. Spike936's pink lemonade cheesecake: http://vegweb.com/index.php?topic=27632.0 [1]