Firstly, grease an 8-inch, round, springform tin with vegan butter, then set aside.

Blitz all of the Oreos inside a high-speed blender or food processor until the crumbs become fine. Add in the melted butter and salt, then blend once more until your mixture becomes a little wet and is mouldable.

Press your Oreo crust mixture into the base of the greased tin firmly with your hands or the flat bottom of a glass. Place it into the freezer to set while you make the filling.

Add your frozen cherries to a medium saucepan and place over a medium heat. Continue to stir the cherries regularly and bring to a simmer for 5-7 minutes. Set aside.

Drain the soaked cashews and add them to a high-speed blender with the water. Blend until smooth.

Next add your vegan cream cheese, maple syrup, granulated sugar, cocoa powder and salt. Blend again until smooth.

Melt the chocolate using the double-boiling (bain-marie) method and stir until smooth. Add it to the blender, along with the cherries and blend one last time until smooth and creamy.

Pour your cherry chocolate filling over the Oreo crust and refrigerate for 4 hours so that it can set.

Just before the cheesecake is ready to come out from the fridge, make the whipped cream. Inside a large bowl, whip the vegan double cream and vanilla extract with an electric hand mixer or inside the bowl of a stand mixer, using the whisk attachment on a medium-low speed, while you add a little bit of the powdered sugar at a time.

When the powdered sugar is completely combined, increase the speed to medium-high and beat until medium-stiff peaks form.

Spoon your vegan whipped cream over the top of the cheesecake and place it back into the fridge while you make the cherry compote.

Add your cherries to a small saucepan along with the water. Place over a medium heat and simmer for 5 minutes, stirring often.

In a separate small bowl, mix together the cornstarch and maple syrup to form a paste and pour it into the thickened cherry compote. Stir it all together and simmer for a further 1-2 minutes so that the mixture thickens more.

Let the cherry compote cool off the heat for 5 minutes.

Spoon your cherry compote over the whipped cream and grate some vegan chocolate on top. Slice and serve.