Base

1. Take an 8'' cake tin. I opted for a square to make these slices/ bars, but you can also opt for a round one to make a regular cheesecake. If you’re opting for a round one, I'd opt for one with a push out 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 white 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. Drain the cashews and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vegan cream, cornflour and melted white chocolate. Blend on high speed for around 5 minutes, or until smooth.
3. Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
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).
5. You can enjoy the cheesecake as it is, and end here or add the final chocolate layer

Chocolate Layer

1. Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate.
2. Pour the melted white chocolate over the top of the cheesecake, being quick to spread it out as the heat from the melted chocolate could melt the top of the cheesecake.
3. Once it's all on, place the cheesecake into the fridge for 10-15 minutes to set before serving.

Serve and enjoy!