Pre-heat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting) and line a 20 cm / 8" square tin with baking paper so that it sticks out on all sides.

Combine all dry ingredients in a medium size bowl, add melted and cooled vegan butter and mix well until uniform in texture.

Scatter shortbread mixture at the bottom of the lined tin and shape it into a base by pressing it down with your fingers. Level the base using a flat-bottomed glass and prick it using a fork.

Bake until lightly browned - about 15-20 minutes. Cool before filling.

Soak the cashews in boiling water for 30 minutes or in cold water for several hours. Drain before using.

Place drained cashews along with the rest of ingredients in a blender (I used Ninja smoothie maker ) and blend until the mixture is super smooth. Add ginger to your taste, I used 2 tsp for a bit of a kick.

Place all of the ingredients in a small pot on low heat. Use a whisk to mix everything together.

Whisking the whole time, allow the mixture to come to a simmer and to bubble for a few seconds before switching the heat off. Cool before topping the cheesecake.

Pour cheesecake filling on top of the cooled base and decorate with blobs of mango mixture. Use a chopstick to make decorative swirls on top.

Bake until the edges are set but the middle stays a little soft and wobbly, about 25-30 minutes depending on your oven and if you used coconut cream (25 minutes should be enough) or thin plant milk (you may need a couple extra minutes).

Cool completely then place in the fridge for at least 2 hours before cutting. Store in an air-tight container in the fridge for up to 5 days or freeze for up to 2 months.