Preheat the oven to 325°F (170°C, or gas mark 3).

Lightly coat a 9-inch (23-cm) pie pan with nonstick spray.

To make the crust: Combine the graham cracker crumbs with the canola oil using a fork, or pulse in a food processor until combined.

Press the mixture firmly into the bottom and sides of the prepared pie pan using a spatula or the back of a large spoon.

To make the filling: Melt the chocolate chips and nondairy butter together in a double boiler or microwave.

Let cool slightly.

In a food processor or blender, blend the cooled chocolate mixture, nondairy cream cheese, tofu, cocoa powder, maple syrup, raw sugar, sea salt, and vanilla extract.

Scrape the sides occasionally and blend until perfectly smooth.

Pour the filling into the prepared crust, spreading it evenly with a spatula.

Bake for 30 minutes.

Turn off the oven and allow the cheesecake to cool inside for up to 1 hour.

Refrigerate the pie overnight before slicing and serving.