Step 1

Crust: Line the bottom and sides of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.

Step 2

Add the cookies, sea salt, and cinnamon to your food processor and blitz for about 30 seconds until evenly finely ground. Add the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.

Step 3

Cinnamon sugar layer: To a medium bowl, add the brown sugar, and cinnamon, and whisk to combine. Add the melted butter and use the tips of your fingers to rub the butter into the flour mix. Lastly, add the ground almonds and rub them into the mixture. You'll be left with a crumble consistency. Set aside.

Step 4

Filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Separate the filling into 2 parts.

Step 5

Assembly: Pour one-half of the filling into the cheesecake tin. Top with the cinnamon sugar in an even layer.

Step 6

Carefully pour the second half of the filling on top of the cinnamon sugar. Make sure you move the jug around the surface because if you pour it in one spot it will ruin the cinnamon sugar layer.

Step 7

Freeze: Place the cheesecake in the freezer to set it for at least 4 hours (or overnight). Once set, remove from the cake tin whilst still frozen.

Step 8

Icing: Add the cream cheese, powdered sugar, and vanilla to a bowl and mix using a whisk or spoon. Add the non-dairy milk and mix until smooth.

Step 9

Decorate: Add the icing on top of the cake with a spatula. To get the swirl effect on top, place the cake on top of a turntable, and use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable. You can dust the top with some more cinnamon if you like!

Step 10

Serving and Storage: Allow the cake to defrost completely for an hour before serving. To store, place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days.