Method (base)

1. Line the base of a loose base, 8×8 square 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 Oreo biscuits to 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.

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 oreos, dairy-free cream cheese, icing sugar, Cookies and Cream Wondershake Powder and coconut cream. 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 on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.

Method (oreo bats)

1. Take some Oreos and carefully cut half of them in half where the cream is. Separate the pieces and lay out on your worktop. Cut the other half down the middle of the Oreo cookies in half to create the bat wings (refer to photos and video for example).
2. Add some melted chocolate to the whole Oreo half and place 2 ‘wings’ into the chocolate, placing the other whole Oreo half on top to sandwich together. When the chocolate sets, this is what will. hold the Oreo and wings together.
3. Transfer some white and dark chocolate into separate piping bags and snip off the tips.  Pipe on some eyes and fangs.
4. Place the Oreos in the fridge and allow to set before using. 

Method (ganache)

1. Add the chocolate, a drop of black gel and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy.
2. Once melted, allow to cool for a few minutes then pour over the cheesecake and level out until smooth. 
3. While the ganache is still wet, press on the Oreo bat decorations so they will stick. 
4. Place back in the fridge to allow the ganache to set.
5. Once set, remove from the fridge, lift the cheesecake out of the tin and use a sharp knife to cut the cheesecake into bars. 
6. Serve and enjoy!