Method (base)

1. Line the base of a loose base, deep 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 Oreo cookies to 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 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 cookie base up the sides of the tin, this will help hold in the cheesecake filling. Place in the fridge while you make the compote. 

Method (strawberry compote)

1. Add all of the strawberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a low / medium heat and bring to the simmer. This will take around 5 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.
2. Allow the compote to cool, if you add this to the cheesecake when its hot, it will melt the cheesecake filling and become messy. Make sure it’s cool to the touch. It can be stored in the fridge, or simply leave out at room temperature covered until you make the cheesecake filling (same day).

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, 3 tablespoons of the homemade strawberry compote, coconut cream and icing sugar. Optional: Add in a tiny drop of pink food colour to give it a vibrant pink colour. You could even use beet powder or a natural food powder. 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 on top of the Oreo base in the tin. Tap the cheesecake onto the worktop to remove any air bubbles. Optional: Sprinkle over some freeze dried strawberries. 
4. Place into the fridge overnight to set.
5. Once set, remove from the fridge, use a knife to score around the top edge of the cheesecake to loosen and push out the cheesecake (as the base is loose bottomed, it should come out easily).
6. Place the cheesecake on a serving plate, cake stand or whatever you plan on serving the cheesecake on.

Method (chocolate covered strawberries) 

1. Wash the strawberries and then dry them very well with some kitchen paper. It’s important the strawberries are dry because if not, the chocolate wont stick!
2. Line a baking tray with grease proof paper.
3. Fill a small saucepan 1/3 full with water, place on the hob and heat. Place the chocolate in a heat proof bowl and place the bowl on top of the saucepan (this creates a bain-marie), melt until smooth. Alternatively melt the chocolate for 30 second intervals in the microwave, removing and stirring at each 30 second interval. Make sure to stir, making sure the chocolate doesn’t burn. 
4. Holding a strawberry by the stem, dip into the melted chocolate, lift and twist, letting any excess chocolate fall back into the bowl. Carefully place the strawberry on the lined tray. Repeat with the rest of the strawberries. I used approximately 8 strawberries to decorate my cheesecake, you can add more or less depending on how you want your dessert.
5. Melt the white chocolate in the same method until smooth. You can either drizzle the white chocolate on the strawberries using a spoon and simply drizzle it over, or add into a piping bag, snip off the tip and drizzle that way.
6. Chill the strawberries in the fridge until the chocolate sets, about 15 minutes. 

Method (ganache)

1. Add the chocolate, coconut cream and fudge sauce 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. Place into the fridge to chill before piping on the cream, as the heat from the hot ganache will melt the cream.
4. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk whip up the cream along with a drop of pink food colour (optional), until it holds a peak.
5. Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
6. Pipe swirls of cream around the top edge of the cheesecake.
7. Place a chocolate covered strawberry on each cream swirl.
8. Finish with a sprinkle of some freeze dried strawberries.
9. Slice, serve and enjoy!