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 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 dairy-free cream cheese, icing sugar, cocoa powder, coconut cream and vegan nutella. 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 half of the chocolate mixture into the tin, swirling in some vegan nutella before pouring the remaining cheesecake mixture over the top.  Tap the cheesecake onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.

Method (toppings)

1. With the set cheesecake still in the tin, pour over the vegan nutella and level out using the back of a spoon or off-set spatula until an even layer. It’s best if it’s a thin layer as it wont be as messy when cutting and serving. 
2. In a stand mixer with balloon whisk attachment or using an electric hand whisk, whip up the whipping cream along with the cocoa powder until thick and holds a peak. Transfer the cream into a piping bag fitted with a star tip nozzle. 
3. Carefully lift the cheesecake out of the loose base tin, and place on your worktop.
4. Use a sharp knife to cut the cheesecake into servings / bars (see video for example). 
5. Pipe a swirl of the chocolate cream to the top of each cheesecake slice.
6. Finish it ha sprinkle of roughly chopped hazelnuts.
7. Serve and enjoy!