200g /7 oz/ 1 ½ cups free- from digestive biscuits
50 g/ 1 ¾ oz/1/4 cup vegan butter, melted
600 g/ 1 lb 5 oz/ 2 ¾ cups vegan cream cheese
150 ml/ 5 fl. Oz/ 2/3 cup soured vegan cream
175 g/ 6 oz/3/4 cup castor (superfine) sugar
1 tsp vanilla extract
4 handfuls raspberry, washed
1.Preheat the oven to 180°C (160°C fan)/350F/Gas 4 and grease a 23 cm (9in) round spring-form cake tin.
2.Mix the biscuits crumbs with the butter and press into an even layer across the bottom and halfway up the sides of the tin.
3.Whisk together the remaining cheesecake mixture on top of the biscuits base and bake for 50 minutes or until the the centre is only just set.
4.Leave to cool completely in the tin. Then chill for 2 hours.
5.Gently unmould the cheesecake in the tin, then chill for 2 hours.
6.Top each slice with the raspberries and a sprig of mint then serve (optional)