Creamy No Bake Vegan and GF Chocolate Cheesecake

1. Grease the base of a 9-inch springform pan with a little vegan butter, then lay a large square of parchment paper over it.
2. Press the parchment paper to stick onto the butter on the bottom of the spring form pan base.
3. Clip the round pan over the paper and let the excess paper stick out around the edges. This will help you at the end to remove the case from the base and place it on a serving platter.
4. In a food processor or any type of blend, blitz the gluten-free Oreos (with the cream filling) until fine crumbs form.
5. In a large bowl, add the butter and nuke in the microwave until soft (not boiling).
6. Pour the crumbs over the butter and mix until coated and moist.
7. Spoon the buttery cookie crumbs into the pan (which you have prepared with the parchment paper) and use the bottom of a glass to compact the cookies.
8. Place it in the fridge to set and start with the filling.
9. Place the full-fat coconut milk (solids only) in a large jug and microwave (full power) for a minute or two, depending on your machine. It should be hot but not boiling.
10. Break the chocolate or if you use chips, add it to the hot coconut milk and stir until the chocolate is fully melted.
11. Set aside and let it come back to room temperature.
12. Add the powdered sugar/ icing sugar, cocoa powder, salt, apple cider vinegar, and vanilla, and stir briefly.  It should only be wet, there is no need to be fully incorporated.
13. Add the cream cheese, use your electric mixer, and beat the mixture on low until everything is combined.
14. Turn up the speed to high and continue beating for at least 4 minutes (yes 4 minutes) as you need to trap lots of air in the mixture and make your filling fluffy and light.
15. Take the crust out of the fridge and spoon in the cheesecake filling.
16. Level out the top and use a spoon to make some patterns on the filling.
17. Place in the fridge, covered with cling wrap, to set for at least 4 hours or overnight.
18. Once it’s set, remove the ring of the pan and crab the parchment paper, then slide it onto your serving plate or cake stand.
19. You should be able to carefully lift the cake and side and slide the parchment paper out from the bottom.
20. While you wait for the cake to set, cut and thoroughly wash some bubble wrap (the bigger bubbles the better) and cut it to size to fit around the outside of your cake pan.
21. Nuke some chocolate, I used 1 cup of Vegan Chocolate, for a maximum of 1-1½ minutes, it must be runny but not hot, pour it on the bubble wrap, spread it out even, and let it sink into the crevices of the wrap. 
22. Let it set slightly (it should not be runny, but not dry either), and be sure you can pick up the entire strip, wrap it around the outside of the cake, and let it sit until the chocolate is hard.
23. It is best to let it sit in the fridge as it will help when you remove the wrap.
24. Gently tug on the bubble wrap and remove it from the chocolate to leave a ring of chocolate around the cake as decoration. 

Decoration ideas:

1. Vegan Whipped Cream or Cocowhip
2. Chocolate Shavings
3. Fresh berries (strawberries, blackberries, raspberries, cherries, blueberries, all go well and are awesome with chocolate),
4. Shredded/Flaked coconut.
5. Nuts

Storage

This vegan chocolate cheesecake will last in the fridge for 10 days (if you’re lucky to have any leftovers). and this Cheesecake does not melt into a blob when you leave it out, I tested it, and it kept its shape for hours.