Preheat the oven to gas 4 / 180C / 350°F
Melt the dairy-free spread in a pan then combine with the biscuit and sugar. If you think you need more spread, add it
https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
Line a 9 inch round tin with foil leaving the edges overlapping the sides so you can easily remove the cheesecake when ready, or use a springform tin. Make sure the tin is quite deep
Press the biscuit base into the tin firmly and set aside.
Combine all the other ingredients in a blender except for the garnish ingredients at the bottom of the list, and add the milk slowly and as required. You don't want the filling to be too loose
https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
Pour on top of the biscuit base. You should have some spare as we spread it on as a topping once the cheesecake has cooled. Sprinkle with more brown sugar and cinnamon
Bake for 50 minutes, then turn oven off, move cheesecake to the bottom shelf and let rest for 20 minutes. This stops it cracking on the top.
Cool for half an hour, then refrigerate for 3 - 4 hours.
Lift from tin and remove foil. Spread the leftover filling on top as a frosting, top with sliced banana, a dusting of cinnamon powder and a spoonful of whipped coconut or cashew cream.
If you add a spoonful of sweetened cocoa to the frosting you can have a banana chocolate cheesecake!
