To make the base of the cheesecake, combine finely crushed Oreos with melted cocoa butter. Pat into the base of a 7 inch springform tin. Set in the freezer to harden whilst making filling.

To make filling, in a high power blender like a Vitamix, combine pre soaked cashews, lemon juice, vanilla bean paste, sea salt, liquid sweetener of choice, coconut oil, and cocoa butter. Blend till smooth. This may take a while, but as the motor heats the mixture up a little, it will eventually come together.

Once smooth, pour mixture into a large bowl. Tip your chopped oreos into the bowl and mix well. Once fully mixed through, spoon mixture into prepared base. Level off and freeze for 3 hours or overnight. This cake doesn't take very long to harden up!

Before serving, thaw cake in the fridge for 30 minutes. Leftovers can be kept in the freezer for up to a year. Enjoy!