A little lemon, a strong flavored crust, or a fruit puree on top helps cover up that taste. I've had good luck with a mixture of silken and regular tofu, and you might want to press it (in a towel) first to try to get out some of the water. If you don't mind processed food, using a more standard (or vegan) cheesecake recipe using vegan cream cheese and / or sour cream will give somewhat better results - the non-hydrogenated Tofutti will work, or a similar cream cheese substitute.
Personally, I think raw nut-based vegan cheesecakes are a little tastier than tofu based ones, if a bit on the rich side.
I haven't made this particular recipe myself, but I've had the cheesecake at their restaurant - here's the recipe (paraphrased) from the Real Food Daily cookbook (I'm omitting the crust recipe):
1.5 lb vacuum packed extra-firm silken tofu
14 oz extra firm water-packed tofu (drained)
1 C maple syrup
1/2 C arrowroot
2 Tbsp canola oil
1 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp white miso
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp sea salt
Blend all ingredients in food processor or blender. Pour into the crust and bake at 375 for one hour, or until top starts to brown and filling sets. Cool, then refrigerate. Top with a raspberry puree (stabilized with agar).
A long time ago, I made a version which I believe was from the book "Tofu Cookery", but I don't think I have the book anymore.
This may be a bit late for your purpose, but jic...I like to cover the taste of the tofu and many recipes aren't adequate in that respect. Also, I find that silken is better by far so any recipe that calls for firm is suspect in my eyes.
The recipe I like best (so far) is this one for pumpkin tofu cheesecake: