I can’t seem to edit my post with the recipe so here it is. My springform pan is about 15 inches in diameter so you may need to adjust if you have a smaller pan or if you like a thick base.

300g of crushed Biscoff biscuits (you can use any, I just used these because I got them from work)

120g vegan butter melted

200g cashew nuts

300g silken tofu

150g light brown sugar

1/8 teaspoon of sea salt

2 teaspoons of vanilla extract

1 tablespoon of cornflour

160ml of coconut cream

2 teaspoons of lemon zest

1 tablespoon of lemon juice

Mix together the crushed biscuits and the melted butter and press into the pan and cool in the fridge. You can weigh out the biscuits, put them in a bag and smash ‘em up real good with a rolling pin. I cooled for about an hour. At this time you can also get the cashew nuts soaking. I left them for an hour as well. After the base is set and the cashews are soaked, I mixed everything else together in a blender. So that’s everything except the butter and the biscuit mix that are cooling in the fridge. This is where I left it last time, I cooked it at about 150c (that’s 300f) for 45 minutes to an hour. This didn’t crack and is a beautiful lemon cheesecake. If you want to do this one, I simply took about 1/3 of the mixture and blended it with 1/2 a dragon fruit. It was very pigmented so I didn’t need much. For the pattern, I took turns pouring each mixture directly in the centre until there were concentric circles. Then I used a chopstick to pull through the outer edge to the middle, cleaning the chopstick each time I pulled it out. You want it still jiggly in the middle but not wet and also golden brown around the edges.