Before making this cheesecake, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer and easier to blend.

Method (base)

1. Pre-heat oven to 180ºC fan and line an 8” loose base / spring form round cake tin with grease-proof paper. Set aside.
2. Add the dairy-free butter / margarine 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.
3. Add the cookies into a blender / food processor and blend until fine. Pour the cookie 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.
4. Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the filling.

Method (cheesecake filling)

1. Wash the drain the cashew nuts and place them into a high speed blender along with the cream cheese, tofu, sugar, cocoa powder and vanilla. Blend on high until smooth.
2. Place the chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. 
3. Drizzle the chocolate into the blender and blitz until the combined and silky smooth. This will take around 5 minutes on high speed.
4. Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
5. Bake 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!
6. Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
7. 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 remain shape.
8.  Remove the cheesecake from the fridge, lift out of the tin and place on a serving plate.

Method (chocolate ganache)

1. Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the dairy-free cream and whip until smooth.
2. Drizzle the ganache over the top of the cheesecake, use a spoon or off set spatula to spread it out and allow it to drip down the sides of the cheesecake.
3. Place the cheesecake in the fridge and allow the ganache to set. This will take 10-15 minutes.

Method (chocolate cream)

1. Place the cream into a bowl and whip until thick. I use a stand mixer with a balloon whisk attachment. A hand whisk will work fine, but it will take much longer.
2. Add in the cocoa powder and whip to combine.
3. Transfer the cream into a piping bag fitted with an open star tip nozzle and pipe swirls on-top of the cheesecake. 
4. Decorate the cheesecake with chunks of Hu Chocolate.
5. Slice with a sharp knife and serve.