Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
Melt the butter carefully until it is a liquid, and then mix in with the biscuits.
Press the biscuit mixture into the bottom of an 8"/20cm deep springform tin, and refrigerate/freeze whilst you make the filling.
For the Cheesecake
In a large bowl, or stand mixer, add the vegan cream cheese, icing sugar, and vanilla and beat until smooth.
In a separate bowl, whisk the vegan double cream to as stiff peaks as you can - I find it can be more moussey, but you want it as thick as possible.
Add the whipped vegan double cream to the cream cheese mixture and fold the mixtures together until combined.
Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight.
For the Decoration
Drizzle over some strawberry coulis, some fresh berries and some freeze dried strawberries - but you can decorate it with whatever you like!
For this recipe to be vegan I personally used:
Violife cream cheese
Elmlea plant based double cream
Supermarket own digestives
Flora plant block butter
You can use any vegan biscuit as a base, such as Biscoff Biscuits, or anything else!
In the fridge, this will last 3 days once set.
I use Nielsen Massey Vanilla Bean Paste in the recipe.
If you find the mixture a bit soft, you can set the cheesecake in the freezer for about 1-2 hours before removing from the tin!