Vegan Chocolate Cheesecake
4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
2 1/4 cups sugar, divided
8 ounces bittersweet chocolate (no more than 60%% cacao), chopped
2 packages (1-pound each) silken tofu, drained
1/4 cup unsweetened cocoa powder (not Dutch-process)
Make chocolate tofu filling: Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
Purée tofu and cocoa in a food processor until smooth.