Method (base)

1. Preheat oven to 180℃ fan and line an 8” loose base / spring-form round cake tin with grease-proof paper, set aside.
2. Add the Oreos 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, should hold its shape.
3. Press the mixture into the lined tin, making sure to compact it using clean hands. You want to press it up the sides of the tin as-well as this will help hold the cheesecake. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.

Method (cheesecake filling)

1. Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, sugar, vanilla and ube condensed milk. Blend on high until smooth.
2. Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
3. Bake the cheesecake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake! If at any time the top looks like its burning, lay some grease proof paper over the top to prevent the burning / browning.
4. Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
5. When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.

Method (decorate)

1. Add the cream into a large bowl and whip to stiff peaks. This can be done in a stand mixer with a balloon whisk attachment, or electric hand whisk. Whip in the ube until thick and creamy.
2. Spoon on top of the cooled cheesecake, use a spoon or off-set spatula to spread it out and create some swirls on top of the cheesecake.
3. Sprinkle desiccated coconut around the top edge of the cheesecake.
4. Use a sharp knife to slice the cheesecake into servings, tuck in and enjoy! You could even serve it with a drizzle of the ube condensed milk for extra flavour, texture and colour!