Crush the biscuits into fine crumbs then transfer to a bowl.

Add melted coconut oil to the cookie crumbs then press into a greased spongiform tin, creating edge that curve up so that it is more like a pie crust rather than a flat cheesecake base. Use the flat base of a cup to press the crumbs down and pack more tightly to get a hard and sturdy crust that doesn’t crumble away when cut into later.

Place in the freezer whilst preparing the filling.

Add plant milk to the chocolate and heat either in a double boiler or microwave until melted, around 2-3 minutes.

In a blender, add the silken tofu and blitz until smooth and no lumps remain.

Pour the melted chocolate into the blender with the tofu and blitz again into a smooth chocolate cream.

Remove base from freezer and pour in the chocolate tofu cream filling.

Refrigerate for at least 4 hours before serving.