Crush the biscuits into fine crumbs then place them into a large bowl with the melted vegan butter.

Mix well to ensure the vegan butter is evenly distributed.

Press the buttery biscuit mix into the bottom of your cake tin.

Place the tin into the fridge to cool.

While the base is cooling, make the blueberry compote by adding all of the ingredients to a saucepan.

Bring this to a bubble and cook for 10 minutes or until thick and syrupy.

Take off the heat and place to one side to cool.

Add the vegan cream cheese and icing sugar to a large bowl.

Whisk until the icing sugar has dissolved and the vegan cream cheese is smooth.

Add the vegan cream and beat using an electric whisk until it resembles stiff peaks.

Melt the vegan white chocolate in a bain marie or the microwave (10 seconds at a time).

Leave it to cool slightly (so it won't melt the vegan cream cheese/cream mix).

Carefully fold it into the vegan cream cheese/cream mix.

Spoon the filling onto the cheesecake base and spread it out evenly.

Refrigerate for at least 6 hours but ideally overnight.

Once set, remove the sides of the tin and transfer to your serving plate.

Spoon over the blueberry compote.