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1
Preheat oven to 325F.
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2
Coat 9-inch springform pan with cooking spray.
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Wrap outside of pan with double layer of foil.
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4
To make Crust: Pulse cookies, walnuts, brown sugar and cinnamon in food processor until fine crumbs form.
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5
Add oil, and pulse until moist.
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6
Press mixture over bottom and 1/2 inch up sides of springform pan.
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7
Bake 10 to 15 minutes, or until set.
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Let cool.
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Meanwhile, to make Filling: Blend tofu in clean food processor until smooth, stopping to scrape down sides once or twice.
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Add cream cheese, both sugars, cocoa, chocolate, cornstarch, and vanilla; process until well blended.
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11
Add eggs, and pulse until just mixed in.
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12
Scatter raspberries over baked crust.
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13
Add batter, and spread evenly.
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14
Place cake in shallow roasting pan, and pour in enough hot water to come 1/2 inch up sides of pan.
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15
Bake 50 to 55 minutes, or until edges are set but center still jiggles when pan is tapped.
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16
Turn off heat, and prop oven door open.
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17
Let cake cool in oven 1 hour.
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18
Place pan on wire rack, remove foil and let cool completely.
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19
Cover with plastic wrap, and refrigerate at least 4 hours or up to 4 days.
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20
To make Raspberry Coulis: Puree all ingredients in food processor.
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21
Strain through fine sieve, and discard seeds.
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22
To serve, run small, sharp knife inside rim to loosen edges, then remove rim.
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23
Set cake on serving platter, and arrange raspberries in heart shape over top.
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24
Sprinkle with chocolate shavings, and dust with confectioners sugar.
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25
Serve with Raspberry Coulis.
