Make the cookie crust

• Crush the vegan cookies into fine crumbs and mix with the melted vegan butter.
• Press the mixture firmly into the base and up the sides of a springform pan.
• Chill the crust while you prepare the filling.

Prepare the cookie dough

• Mix the heat-treated plain flour with the brown sugar and salt.
• Stir in a little vegan butter and plant milk until a soft dough forms, then fold in the chocolate chips.
• Roll the dough into small balls and chill.

Beat the cheesecake batter

• Beat the vegan cream cheese with the caster sugar until smooth and fluffy.
• Add the coconut cream, cornstarch, vanilla extract, lemon juice and plant milk and beat until silky.
• Fold in the remaining chocolate chips.

Assemble and bake

• Pour the batter over the chilled crust and smooth the top.
• Press the cookie dough balls into the batter.
• Bake at 175 °C until the edges are set and the center still slightly jiggles.

Cool and serve

• Turn off the oven and let the cheesecake cool inside with the door ajar.
• Chill for several hours until fully set before releasing the pan and slicing.