Mocha 'cheese' cake

So I went to my parents recently and used my mums very lovely kitchen and appliances to make this lovely cheeseless cheesecake cake! I made it and didn't tell my dad that the main ingredient was tofu! and he was nicely surprised! - we all enjoyed it even my dessert lovin' sister - thou she did say that she would have preferred a more chocolaty taste! and covered it in cream! lol
The recipes is based on one I found from 'Mouthwatering Vegan Recipes', which is a great blog full of lots of vegan recipes.

Base
14 vegan digestive biscuits
1/2 cup of walnuts
1/2 of vegan butter (melted) - I used 'Pure' dairy free butter
2 tbsp of cocoa powder
1 tsp of coffee powder - I used Starbucks Via coffee
1 heaped tbsp icing sugar
zest of orange
2 tbsp of coffee
pinch of salt

Grease an 8 inch tin and line with greaseproof paper. Break up digestive biscuits into processor and process until crumbs are formed. Add cocoa powder, coffee powder,icing sugar and walnuts-pulse of a few seconds, try not to make this mixture too powdery! Add melted butter and process for 30 seconds. Add zest and coffee and process again.
Now spoon this mixture into the tin and press down to create the base - its quite a sticky mixture so I used the back of a metal spoon which I had warmed up with hot water to help even out the top. Place this in fridge for an hour.

Filling
1 packet of drained Firm Silken Tofu
125g of dark chocolate (melted)
3 tbsp of cocoa powder
2 tbsp of maple syrup
1 tbsp icing sugar
shavings of dark choc of topping!

Put tofu in processor, add remaining ingredients, process for minute or so until smooth.
Spoon onto base and even out with spatula-add shavings-cover with foil and refrigerate overnight....serve....yum :)