Method (base)

1. Line the base of a loose base, 8” cake tin with greaseproof 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 and cocoa powder 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.

Method ( cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, vanilla, double cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. 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. Divide the batter in half and flavour one half with the strawberry jam and add in a dot of pink food gel / natural colour.
4. Pour the strawberry mixture on-top of the base and smooth out. Tap the cheesecake onto the worktop to remove any air bubbles. Place into the fridge overnight to set before adding on the vanilla layer. Once both layers are on, chill overnight. Tip- while the strawberry layer is chilling, chill the vanilla mixture in a bowl in the fridge and whip up again to smooth before using.
5. 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. In a saucepan, add in the dark chocolate and cream, heat on low / medium stirring constantly so the chocolate doesn’t stick and burn. It will turn smooth and glossy after around 4-5 minutes.
2. Remove from the heat and 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 smooth it out, getting right into the corners of the cheesecake.
3. Transfer back into the fridge to allow the ganache to set before adding on the final decorations.

Decorations

1. In a stand mixer with balloon whisk attachment, or using a hand held whisk, whip up the double cream until thick and holds a peak. This will take around 5 minutes or high whisking.
2. Once thick, use an ice-cream scoop to scoop up the cream and add to the top of the cheesecake, placing on a ice-cream cone to replicate a ice-cream.
3. Decorate the ‘ice-creams’ with a chocolate drizzle and some fresh slices of strawberry.
4. Slice and enjoy!