Method (base)

1. Line an 8” loose base / spring-form round cake tin with grease-proof paper, I opted for a heart shaped tin for Valentines. Set aside.
2. Add the dairy-free butter / margarine into a microwave safe bowl, melt in 20 second intervals, or you can melt on the hob in a saucepan over medium heat. Once melted, 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 cheesecake filling.

Method (cheesecake filling)

1. Set the oven 180°C fan (350F). Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, cocoa powder, drop of red food gel, sugar and vanilla. Blend on high speed until smooth. You may need to stop the mixer and use a spatula to scrape down the sides to ensure everything is incorporated. 
2. Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
3. Bake the cheesecake 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! If at any time the top of the cheesecake looks like it’s burning, cover it with some grease proof paper then continue to bake until ready.
4. Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
5. 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 retain the shape.

Method (red velvet cake crumbs)

1. While the cheesecake is setting in the fridge, keep the oven on at 180°C Fan (350°F) and make the cake for the decoration.
2. Place a single cupcake liner in a cupcake tin.
3. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This makes the vegan buttermilk.
4. In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.
5. Add the oil to the ‘buttermilk’ along with a drop of red food gel and whisk to combine.
6. Add the wet ingredients into the dry and mix until a smooth batter.
7. Fill the case 3/4 full with the batter. Make sure to tap the tin on the worktop to remove any air bubbles.
8. Pop the cake into the preheated oven and bake for 15-18 minutes. You will know it’s done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
9. Place the cupcake on a cooling rack and allow to cool fully before crumbling.

Method (decoration and serving)

1. When the cheesecake has set, carefully remove from the tin and place on a serving plate or whatever you wish to serve the cheesecake on.
2. Whip up some dairy-free whipping cream in a stand mixer fitted with the balloon whisk attachment, or use an electric hand whisk. Whip until soft peaks.
3. Transfer the cream into a piping bag fitted with a medium sized star tip nozzle.
4. Pipe a swirl of cream around the top boarder of the cheesecake.
5. Sprinkle the red velvet cake crumbs over the cream, as many or little as you like.
6. Use a sharp knife to cut the cheesecake into servings. Make sure to wipe the knife with some kitchen paper between each cut to keep the slices neat.
7. Serve and enjoy.