Grease a round, 8-inch springform baking tin with vegan butter. Set aside.

Add the Gingernut cookies to a high-speed blender or food processor and blitz until the crumbs are fine.

Pour in your melted butter and salt. Blitz again to create a base mixture which should feel like wet sand.

Press the Gingernut base into the bottom of the greased tin with the flat bottom of a glass or firmly with your hands.

Place the cheesecake base into the freezer to set while you make your filling.

In a large bowl, cream together the cream cheese and powdered sugar until creamy. Next, mix in the lemon juice, vanilla extract and coconut oil. The oil may make it a little lumpy but don’t worry.

Now pour the mixture into the bowl of a stand mixer with the whisk attachment and add your vegan double cream. You can alternatively keep it in the original bowl and use an electric hand-whisk. Whisk the filling for a few minutes on a medium-high speed. It will thicken and the peaks should be quite stiff and able to hold themselves.

Take your Gingernut base out from the freezer then pour the thickened cheesecake filling over it.

Place the cheesecake in the fridge overnight and for at least 12 hours to set. The longer it is in the fridge the thicker it will be.

Just before the cheesecake comes out from the fridge, make the caramel sauce.

In a saucepan, add all the caramel ingredients. Stir continuously over a medium heat until the thick coconut cream melts.

Once the caramel begins to bubble reduce to a simmer and cook for a further 4-5 minutes. Keep stirring continuously.

Let the caramel cool so it thickens a little. Remove your cheesecake from the springform tin and pour the caramel topping over it. Slice and serve.