Guilt-Free Almond Chocolate Swirl Cheesecake

In an effort to create a sugar-free, positive alternative cheesecake for Mother's Day, I ventured into some very new territory and I'm pleased to report it was a huge success!  : )  Enjoy some relatively, guilt-free cream-cheesy goodness!  (Oh yeah, and it's totally gluten-free as always!)

Ingredients:

• 1 cup gluten-free graham crumbs (available in most grocery stores - Safeway carries them for sure)
• 1/4 cup butter, melted
• 1 brick (250g) light cream cheese
• 1 cup of fat-free plain yogurt
• 1 package (300g) almond flavoured soft tofu
• 2 eggs
• 1/4 cup honey
• 1 tsp vanilla
• 100g melted dark chocolate
• 1 tsp cinnmon

Directions:

1. Combine the graham crumbs and melted butter until all the crumbs are wet.  Pack them into a greased baking or spring form pan.  Put it in the fridge to chill while you mix the rest of the cake.
2. In a large mixing bowl, whip cream cheese until it gets a bit fluffy.  Add in yogurt, tofu, eggs and honey.  Beat well.
3. Separate the mixture into two equal portions.
4. Add the vanilla into one of the portions and the chocolate and cinnamon into the other.
5. Pour the vanilla mixture into the pan first.  Then pour in the chocolate.  If you're artistic or creative at this point you can create fun and interesting designs while you pour.  Otherwise once you've got both in the pan, you can use a spoon or spatula to swirl the two colours together.  Just don't over mix, otherwise you will quickly loose the marble effect.
6. Bake at 325 degrees F for at least 50 - 60 minutes.  If you have the time to let it cool in the oven for another hour after baking, that's a good way to ensure it's nice and solid in the center without overbaking the edges.  I have yet to master the technique of the non-cracked top (although I haven't noticed a taste difference ; ) and I've actually come to appreciate the unique effect it creates on each cake), so I don't have too much to say in that regard, although I do always put a pan of water in the oven with the cheesecake while it bakes to create convection and humidity which I believe are supposed to help prevent cracks.