In a high-speed blender or a food processor, add your Digestive biscuits or Graham crackers and blitz them for about 30-40 seconds so that fine crumbs form.

In a saucepan, melt the vegan butter over a low heat then pour it to the blitzed cookie crumbs along with the salt and pulse again until the mixture has the consistency of wet sand.

Press the crust mixture into the bottom of the lined baking tin with the bottom of a glass. This makes it compact.

Place the crust into the freezer while you make the peanut butter filling.

To the high-speed blender add all the ingredients apart from the agar-agar powder and the cold water. Blend it until completely smooth.

Next, grab a medium-sized saucepan and pour in the water. Stir the agar-agar powder into the water until it dissolves completely.

Bring the mixture to a boil. Stir constantly for 2 minutes until the mixture has thickened a little.

Immediately add the agar-agar mixture to the peanut butter filling mixture and blend again until combined.

Pour the peanut butter filling into the prepared springform tin. Place the cheesecake into the fridge for at least 7 hours to set. Overnight is better.

Remove the cheesecake from the fridge. This step is optional but if you wish, melt vegan chocolate chips. Once they’ve cooled a little, pour the melted chocolate onto the top of the cheesecake. Let it set.

Remove the cheesecake from the tin carefully.