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Peppermint Chocolate Cheesecake

1 1/2 tubs Tofutti Better Than Cream Cheese (or other brand)
1/2 block silken tofu (about 6 oz.)
1/2 cup sugar
3 tablespoons cocoa powder (plus extra for topping)
2 tablespoons flour
1 tablespoon soy milk
2 teaspoons peppermint extract
chocolate graham cracker crust (homemade or storebought)

Blend together all ingredients except the crust in a food processor or blender. Pour the filling into the crust and sprinkle a little cocoa powder on top as a garnish. Bake at 400 for 30 minutes. Let it cool on the counter to room temperature, then chill in the fridge overnight.