Vegan Chocolate Mousse Cheesecake w/ Sea Moss Gel

Chocolate Mousse Cheesecake Crust:
10 oz vegan graham crackers (18-20 full crackers)
6-7 tbsp coconut oil or vegan butter (melted)
Pinch of sea salt

Blend in food processor until crumbly and press firmly into the bottom of a springform pan. Allow pan to sit in freezer while you make the filling.
 
Chocolate Mousse Cheesecake Filling:
2 blocks extra-firm silken tofu (or firm tofu, drained)
15 oz dark chocolate (melted and cooled)
1/2 cup maple syrup (adjust to taste)
2 tsp vanilla extract
2–3 tbsp East African Sea Moss Gel (Rainbow or Purple)
Pinch of sea salt

Place all ingredients in a high-speed blender and blend until smooth. Next, pour over the crust and transfer to freezer for 2 hours before adding fresh raspberries/cocao nibs on top. At this point, you can either serve immediately, or allow it to sit in the refrigerator for an additional 2 hours.