Heat the oven to 180C/ 160C fan/ gas 4.
Line the base of a springform cake tin by putting a piece of baking paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
For the crust, melt the plant-based butter in a medium saucepan. Stir in biscuit crumbs until fully incorporated.
Press the mixture into the bottom of the lined tin and bake for 10 minutes.
Leave the based to cool on a wire rack while preparing the cheesecake mix.
Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
Add all of the cheesecake mix ingredients into a high-speed blender.
Blend until smooth
Grease the sides of the springform tin with plant-based butter and put on a baking tray.
Pour the filling into the tin.
Bake in the hot oven for 10 minutes.
Reduce then oven temperature down to 110C/ 90C fan/ gas ¼ and bake for around 45 more minutes.
The cheesecake should give a little wobble if you shake it.
Turn off the oven leave the cheesecake in there with the door slightly ajar to cool for at least 2 hours.
Run a knife around the edges of the cheesecake to loosen it from the tin. Unlock the side of the tin and then slide the cheesecake out onto a plate. I use a metal spatula and palette knife to help me move cakes over.
Wrap the cheesecake and then stick in the fridge for a few more hours until cool.
Slice and eat!