I'm looking for a recipe that will allow me to replicate, as closely as possible, the tofu cheesecake that I had at Morimoto. It was very light & airy & served on a thin sponge cake bottom. It appeared to be set w/ gelatin & had a very, very light "cheeecake" flavor to it. I've been searching everywhere for a recipe, but most seem to yield a much more traditional & dense cheesecake. any ideas?