Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper. 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 into a blender / food processor and blend until fine. Pour the 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.
3. Place into the freezer whilst you make the compote and cheesecake filling.

Method (Cheesecake filling)

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. Melt the peanut butter either in the microwave in 20 second intervals or on the hob using a bain-marie ( a saucepan filled with water with a heat proof bowl on top, add the peanut butter into the bowl and melt).
3. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar, vanilla and melted peanut butter. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
4. Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
5. Place into the fridge overnight to set.
6. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (ganache)

1. Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. You want the ganache smooth enough so they it can easily pour over the cheesecake.
2. Once melted, allow to cool for a few minutes then pour over the top of the cheesecake. Use the back of a spoon or off-set spatula to spread this out.
3. Melt some peanut butter until runny, transfer into a piping bag and snip off a small tip.
4. Pipe lines on top of the ganache, then use a tooth pick of skewer to drag this through creating a ‘feathered effect’.
5. Place the cheesecake back in the fridge and allow this to set.
6. Use a sharp knife to slice the cheesecake into slices, serve and enjoy!