First things first, line the base of a 8” spring form round cake tin. Crush up the biscuits in a food processor or a in a food bag and bash with a rolling pin and pour into a large bow. Pour in the melted vegan butter and mix to coat the biscuits. Pour into your prepared cake tin and press into place to form an even biscuit base. – top tip; use a potato masher to help compact the base. Chill in the fridge.

Pop the Dark Chocolate and vegan butter into a microwavable bowl and melt in the microwave in 30-second bursts stirring between each burst until melted. Leave to one side to cool.

Pop the tofu in a food processor and blitz until smooth and creamy, this may take a few minutes. Add the icing sugar, lemon juice, vegan cream, Orange Extract and Cocoa Powder to the processor and blitz again to combine. Finally pour in the cooled chocolate mixture and blitz again until all combined.

Pour the mixture over your chilled biscuit base and smooth the top. Pop back in the fridge to chill for about 4 hours or overnight until set firm.

The make the ganache layer, pop the vegan cream into a saucepan and gently heat to just boiling. Break up your Chocolate into a bowl and pour over the cream, leave to stand for 1 minute and combine using a balloon whisk. If your chocolate is not completely melted then pop in the microwave for a few seconds until melted.

Once melted and smooth, pour over the top of your cheesecake and smooth out to cover, pop back in the fridge for 30 minutes to set.

When you are ready to serve your cheesecake, remove from the tin by running a hot knife around the edge to loosen and place on your serving plate. Whip up the vegan cream and pipe swirls of cream around the edge of your cheesecake. Ta-dah your Chocolate Orange Vegan Cheesecake is ready to serve!