Blend the cookies and shortening and pour on the bottom of a 8 inch springform pan lined with parchment paper. Press to form an even crust.
Preheat the oven to 360°F. Chop finely the tofu and put it into a large bowl with the cream, sugar and starch. Melt dark chocolate in a double boiler, then add it into the bowl. Mix using an electric whisk to obtain a smooth batter.
Pour the chocolate batter over the cookie crust and bake for 45 minutes.
Let the cheesecake cool down completely. Remove it from the pan, top with apricot jam and keep in the fridge at least 2 hours before serving.
*substitute with gluten free cookies for a gluten free vegan cheesecake.