Preheat oven to 325F. Place all ingredients except butter in a food processor and pulse for about 30 seconds or until nuts are finely chopped. Add nut mixture to small bowl and stir in melted butter. Blend well. Turn nut mixture into a 9″ spring form pan and press mixture evenly to form a crust. Bake for 10 minutes. Remove from oven and set aside to cool. Heat 1/4 cup heavy cream to boiling. Remove from heat and stir in gelatin powder. Let stand 5 minutes until gelatin dissolves. In medium bowl, whip remaining heavy cream until soft peaks form, set aside. In large bowl, combine dissolved gelatin, cream cheese, ricotta cheese, tofu, 5 teaspoons (15 packets) Sweet’N Low zero calorie sweetener, peppermint and vanilla extracts. Blend well. Fold in whipped cream. Reserve 1 cup cheese mixture and add to it 2 teaspoons chocolate extract, 1 tablespoon cocoa and 1/2 teaspoon (1 packet) Sweet’N Low zero calorie sweetener; stir well and set aside. Add 10 drops of green food coloring to remaining cheese mixture; blend well and pour into cooled crust. Spoon chocolate cheese mixture over filling and swirl with a knife creating a marbled effect. Refrigerate 2 to 3 hours or overnight. Preparation Time: 1 hour