Silken tofu and low-fat cottage cheese make a surprisingly rich-tasting cheesecake. Although silken tofu has the smoothest texture, you could also make this with regular tofu. Timing alert: The cheesecake needs to chill for at least four hours.
Makes 12 wedges
24 chocolate wafer cookies (5 ounces)
1 tablespoon extra-light vegetable oil, such as olive or canola oil
1 tablespoon water
¼ cup unsweetened cocoa powder
2 tablespoons hazelnut liqueur or amaretto
1 pound firm silken tofu