Line the bottom and sides of a springform pan with parchment paper.

In a food processor, blend the Oreo-style cookies and vegan butter until resembling wet sand.

Press the cookie mixture into the bottom of the prepared pan and chill.

Melt the vegan dark chocolate over a bain-marie until smooth.

In a high-speed blender, combine silken tofu, yogurt, cocoa powder, maple syrup, vanilla, and sea salt. Blend until creamy.

Pour melted chocolate into the blender and blend until mixed.

Pour the filling over the chilled crust and level it nicely.

Cover with plastic wrap and refrigerate for at least 4 hours to set.

Carefully remove the cake from the springform pan and add fresh berries before serving.