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 fridge whilst you make the compote and cheesecake filling.

Method (cherry compote)

1. Stir the cornflour and water together to form a paste. Add all of the cherry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like. You can have the cherry compote thick with whole juicy cherries, or allow the compote to cool and blend until smooth.

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. 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 1/3 of the cooled cherry compote.  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.
3. Pour the mixture into the tin, with cherry compote swirled in between in layers. Tap the cheesecake onto the worktop to remove any air bubbles (refer to video for example). 
4. Place into the fridge overnight to set.
5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily). 
6. Spread cherry compote over the top of the cheesecake before removing from the tin (optional but adds more cherry flavour to the dessert).

Method (Cream topping)

1. In a stand mixer with balloon whisk attachment or in a medium sized mixing bowl with a hand whisk, add in the dairy-free whipping cream and whip for 5 minutes until fluffy and holds a peak.
2. Spoon this on top of the cheesecake, and top with some more cherry compote.
3. Use a sharp knife to slice the cheesecake into servings, serve and enjoy!