• Crust:
  • 1 9-ounce package Famous Chocolate Wafers (1 1/2 cups)
  • 6 tablespoons margarine, melted
  • 1/4 cup sliced almonds
  • Filling:
  • 2 8-ounce packages light cream cheese
  • 3 tablespoons lemon juice
  • 1 10.5-ounce package firm silken tofu
  • 1 1/4 cups sugar
  • 4 eggs
  • Topping:
  • 1 16-ounce carton light sour cream
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 1/8 cup chilled chocolate syrup



Preheat oven to 350 degrees. In food processor bowl, process crumbs. Add almonds and margarine and process. Spread evenly across bottom and up sides of a 10-inch spring form pan. In clean processor bowl, combine cream cheese and tofu with sugar until smooth. Add four eggs and lemon juice. Process until smooth. Poor the filling over the crust and bake for 50 minutes. Remove cheesecake from oven. Reduce heat to 300 degrees. Mix sour cream, remaining sugar and vanilla. Spread over cheesecake. Drizzle chocolate syrup over top of sour cream and gently marble. Bake for 20?25 minutes more. Cool for one hour, then refrigerate overnight. Serve plain or top with fresh fruit. Tip: Look for chocolate wafers in the ice cream toppings section of your supermarket.