Add the tofu, cream cheese, yoghurt, maple syrup and salt to the food processor. Process until smooth.
Separate the filling into two bowls. Mix the dark chocolate and water into one bowl. Mix the white chocolate and vanilla into the other.
Assemble: Dollop 1 large spoonful of the white batter in the middle of the crust. Dollop 1 large spoonful of the brown batter on top. Repeat. Tap the tin a few times if your batter is thick.
Cook the cheesecake in your rice cooker with the 'cake/bread' setting for 65 minutes.
Let the cheesecake sit covered for 2 hours. Open the lid and sit for another 2 hours. Chill the cheesecake overnight.
To remove the cheesecake from the tin, run the sides under warm water and pull out.