Easy, dairy-free white chocolate cheesecake with a gingernut base.
Crush the biscuits into super fine crumbs then place them into a large bowl with the melted margarine. Mix well until the crumbs are evenly coated in margarine.
Press the biscuit crumbs tightly into the bottom of a 9-inch springform pan then place it in the fridge while you prepare the filling.
Add the cream cheese and icing sugar to a large bowl. Mix well with a wooden spoon until smooth.
Add the whipping cream and use an electric whisk or stand mixer to whip the filling up until thick. It should have the texture of a thick Greek yoghurt.
Melt the white chocolate and let it cool for a minute or two. Add it to the bowl and gently fold it into the creamy filling using a spatula or metal spoon.
Spoon the filling onto the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.
Once set, remove the sides of the springform tin and carefully loosen the bottom with a cake slice or knife. Gently transfer it to a cake stand or plate.
Top with white chocolate curls or buttons and/or a drizzle of melted chocolate.