Method (base)

1. 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 / 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.
3. Pour into a 8×8 inch loose base / square baking tin lined with grease proof paper. The more compact it is, the less likely it will crumble. Place into the fridge / freezer whilst you make the filling.

Method (cheesecake filling)

1. Add all of the cheesecake filling ingredients into a high speed blender (except for the chocolate chips and cookies) and blend until smooth and creamy. You may need to stop the blender and scrape down the sides a few times. It should be a thick mixture. If yours feels a-little runny, add in some more cream cheese / coconut cream to help thicken. It should be smooth and coat the back of a spoon.
2. Roughly chop the cookies and fold them in along with the chocolate chips.
3. Once combined, pour the filling on-top of the base, and level out using the back of a spoon or off set spatula. Try and make it as flat / even as possible.
4. Tap the tin on your worktop a few times to remove any excess air bubbles.
5. Place into the fridge overnight to set. 

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 around 10 minutes 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. Don’t pour it on immediately or you rick melting the cheesecake.
3. While the ganache is wet, decorate with some chocolate chip cookies and chocolate chips.
4. Chill in the fridge until set. 
5. Use a sharp knife to slice the cheesecake into bars, serve and enjoy.
6. Slice and enjoy!