Tofu cheescake

I love the Cook supplement which is every Saturday added to the Guardian. Yesterday in Felicity Cloake's section were vegan recipes. This one is inspired by one of the recipes - Chocolate Truffle Torte
Please note that mine is not a vegan recipe.

Tofu cheesecake
Serves 6

Ingredients:

For the base:
50g roasted and cooled hazelnuts
10 hobnobs or digestive biscuits
20g melted butter/ margarine
2 tbsp cocoa powder
1 tbsp icing sugar

For the cheesecake:
300g silken tofu
50g white chocolate
50g dark chocolate
1tbsp vanilla paste
2tbsp icing sugar

Using a food processor blitz hazelnuts until finely ground, remove and put aside. Now blitz hobnobs, add hazelnuts, cocoa powder, icing sugar and melted butter. Blitz to mix it all.

Transfer into a lose base cake tin and spread evenly, refrigerate.

Melt both chocolates in a microwave. In a clean food processor blitz tofu and add melted chocolates, vanilla paste, icing sugar and blitz. Transfer onto the base and refrigerate for at least two hours.
I was thinking of options for toppings - loads, possibly fresh fruit the best - fresh strawberries/ fresh raspberries.
I had no fresh fruit in the house so soaked dry cherries in Marsala wine and water (2tbsp each) for 30 minutes, drained and arranged on the top of the cheesecake with a bit of chocolate flakes on the top. The flakes can be easily done, holding the knife edge upright like a razor blade shave off flakes of chocolate as you drag it towards you.