Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper and preheat oven to 180°C fan. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits and ground spices to a blender / food processor and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling. Set aside.

Method (cheesecake)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Drain and rinse the cashew nuts and place them in a food processor or blender, along with the cream cheese, silken tofu, sugar and vanilla extract. Blend until smooth.
3. Remove 1/4 of the mixture and add to a separate bowl. Add in the spices and mix to combine. Transfer into a piping bag and snip off the tip.
4. Pour some of the vanilla cheesecake over the crust, then pipe a swirl of the cinnamon, use a tooth pick to swirl it around. Repeat having layers of vanilla and swirls of the cinnamon cheesecake (refer to video for example). Once all the mixture has been used up, tap the tin on the worktop a few times to remove any air bubbles and to level out. Bake in the centre of the preheated oven for 45–50 minutes, or until the edges of the cheesecake turn golden in colour (check after 45 minutes). The cheesecake will look soft in the middle, but it will firm up as it cools.
5. Once the cheesecake is baked, allow it to cool fully and then place it in the fridge overnight to set fully. Once set, carefully remove the cheesecake from the tin, then decorate.

Method (cream)

1. Whip up the dairy-free cream until it holds peaks, then spread over the entire top of the cheesecake in an even layer.
2. Top the cheesecake with homemade vegan cinnamon rolls. TIP: Make sure the cinnamon rolls are cool before adding on top of the cream, or the heat from the rolls will melt the cream and glaze.
3. Spoon some of the cream cheese glaze to the top of each cinnamon roll letting the glaze run down the sides of the cheesecake.
4. Use a large, sharp knife to cut the cheesecake into slices, serve and enjoy!