Vegan Chocolate Cheesecake

1 pounds firm tofu
1 pound soft (silken) tofu
2 1/2 cups sugar
1 cup vegan chocolate chips
2 tsp vanilla extract
1 tsp almond extract (optional)
1 pre-made pie crust

Preparation:

Pre-heat the oven to 325 degrees.
Blend the tofu and sugar in a food processor or blender until smooth. Melt the chocolate chips in the top of a double boiler or in the microwave, then add them to the blended tofu and sugar. Add the vanilla and almond extract and stir well.

Pour the batter in to the crust. Bake for 40 to 50 minutes, or until the cheesecake has risen slightly on the sides and the top looks dry.

Cool before serving. The cheesecake is best if refrigerated for 2 hours before serving, but be sure to let it cool before refrigerating.