Yes, that's right. I made a cranberry chocolate cheesecake. Simply, I used the recipe for the Pumpkin Chocolate Swirl Cheesecake from Vegetarian Times and replaced the can of pumpkin with a can of cranberries and instead of 3 eggs I used 3/4 cup silken tofu, and dark chocolate instead of bittersweet. For the crust I used one package of chocolate GoldFish graham crackers and I used Earth Balance instead of butter. Oh, I used fat free cream cheese and cottage cheese as well.