Oil the sides and line the bottom of a 23cm loose-bottom tin. Whizz the biscuits in a food processor until you have a fine crumb, then mix with the 100g melted coconut oil. Press into the prepared tin using the back of a spoon, then chill in the fridge while you make the filling.

Put the vegan soft cheese into a large bowl and use an electric hand mixer to whisk with the sugar until smooth. Combine the yogurt alternative with the vanilla paste, coconut cream and cornflour in a small bowl. Pour this into the vegan cheese mix and whisk again until smooth.

Spread the mix over the base and use a spatula to smooth. Chill in the fridge for 6 hrs until set. Will keep in the fridge for up to three days.

Run a butter knife under the hot tap, then use this to loosen the cheesecake from the sides of the tin. Slice to serve alongside your favourite berries or other seasonal fruit.