Step 1

Line a 8 or 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well.

Step 2

In a food processor, pulse just the Oreo cookies (save the filling for the batter below) until completely crushed. Then add in the vegan butter, and pulse until crumbly and wet. Press the dough onto the bottom of the springform pan. Place the pan into the freezer to chill while you make the filling.

Step 3

In a large food processor, cream together the cream cheese and dairy free yogurt until smooth. Add in the sugar, dairy free milk, vanilla, and Oreo cream filling from the crust section. Cream together again until smooth. Then fold in the crushed Oreo cookies until evenly distributed. Pour the cheesecake filling into the springform pan, and smooth the top.

Step 4

Place the cheesecake into the freezer to set for 4-6 hours, or overnight.

Step 5

Prepare the  ganache by whisking together all of the ganache ingredients. Set aside.

Step 6

Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.

Step 7

Pour the vegan ganache on top, and top of vegan buttercream and Oreo cookies if desired. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.