Cheesecake!

My birthday is coming up so I decided to have a few friends over to celebrate. I also decided since it was for my birthday after all, that I would whip up a vegan dessert - despite the non-vegan company! I found this recipe for a vegan cheesecake on happyherbivore.com and it was delicious! Their version calls for strawberries on top, but I'm not a strawberry fan, and I decided to add chocolate chips, but Happy Herbivore gets all the credit for dreaming up this yummy creation!
12 ounces Tofutti cream cheese⅔ cup raw sugar¾ tsp almond extract2 tbsp cornstarch⅔ cup non-dairy chocolate chips 12 ounces mori-nu tofu, extra firm
Preheat oven to 350F. Prepare pie crust if you have not already done so. Drain tofu and transfer to a blender along with the cream cheese. Blend for 30 seconds, scrape the sides, and blend for another 30 seconds. Add remaining ingredients (except crust) and blend for 3 minutes, stopping periodically to scrape the sides. 
Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving. 
For a topping, let frozen strawberries defrost (in a bowl or in their bag.) Serve over the cheesecake.