1. Take an 8” cake tin, ideally with a springboard base.
2. Place the biscuits into a food processor/blender and blend until crumbly, but not too fine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
5. Press the mixture into the cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
6. Place into the freezer whilst you make the filling.

Filling

1. Place the dark chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
2. Add the dairy-free cream cheese, icing sugar, vegan cream, cornflour and melted chocolate to a mixing bowl and mix with a hand mixer with ballon blade for around 5 minutes, or until smooth.
3. Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon. Or use your spoon to create a swirl pattern on the top. If using, add the chocolate orange segments now.
4. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).

Serve and enjoy!