First things first, line the base of a 9” 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. Pour into a large bowl and stir through the Cocoa Powder. 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. Add the icing sugar, vinegar, hazelnut milk, Vanilla Paste and Cocoa Powder to the processor and blitz again the 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 until set firm.

The make the ganache layer, pop the Chocolate and hazelnut milk into a saucepan and gently melt together using a balloon whisk to mix to stop the mixture separating.

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. Sprinkle over some whole and crushed vegan chocolate eggs and Ta-dah your Easter showstopper dessert is ready to serve!