Firstly, make your base. Crush your biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!

Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).

Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

To make your filling, mix together your dairy free cream cheese, icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 20 seconds. You could use a stand mixer too.

Add in the double cream and keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, slightly thicker mixture you can spoon - NOT just a pourable consistency.

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight. Remember, if the mixture isn't thick enough it won't set in the fridge however long it's in there!

Just before serving, whip up your dairy free double cream and tbsp of icing sugar. I do this with an electric hand whisk until lovely and thick. Place your cream into a piping bag with a star nozzle attached.

Once set, carefully remove from the tin and decorate by piping your whipped cream around the edges. Serve up and enjoy! Keep refrigerated!