Raspberry White Chocolate Cheesecake
[Vegan]

To Make the Biscuit Base:

1. Process the biscuits in a food processor until you end up with a sand-like crumble, then add melted vegan butter and process until the biscuits are moistened.
2. Firmly press into the base of an 8-inch springform pan or cake ring. Place in the freezer while you make the filling.

To Make the Filling:

1. In a high-powered blender, blend vegan cream cheese, soaked cashews, maple syrup, almond/soy milk and salt. Blend on high until completely smooth.
2. Once smooth, divide the mixture in half. Blend half of the mixture with the melted cacao butter and 1 1/2 tablespoons of coconut oil.
3. Alternate pouring both mixtures onto the chilled crust and use a skewer or chopstick to marble the mixture.
4. Set in freezer for at least 6 hours. When ready to eat, let the cake thaw for 10 minutes, or eat frozen for a more "ice cream cake" type experience.