To Make the Base:

1. Line a medium sized cake tin with greaseproof paper.
2. Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the butter and coconut oil.
4. In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.
5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
   Place into the freezer whilst you make the filling.

To Make the Filling:

1. Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, maple syrup, vanilla, melted coconut oil.
2. Blend on high for around 5 minutes until smooth. Add a splash of water if needed.
3. Fold in the crushed cookies until combined.
4. Pour the filling into the base, level with a spoon or off-set spatula, sprinkle over crushed cookies (optional) and pop back into the freezer to set.
5. Allow the cheesecake to set fully. This will take around 2-4 hours.