Directions

1. Prepare the Base
   Crush the digestive biscuits into fine crumbs using a food processor or place in a zip-lock bag and roll with a rolling pin.
   Mix in the melted Nuttelex until the crumbs resemble wet sand.
   Press firmly into the base of a lined 20cm springform tin.
   Refrigerate for 20–30 minutes to firm.
2. Make the Filling
   Whip the vegan cream with sugar until thick and softly structured. Set aside.
   Beat the vegan cream cheese until smooth and fluffy.
   Add lime juice, black lime powder and zest (if not using for a garnish). Beat until silky.
   Mix again with a beater or gently fold the whipped cream into the cream cheese mixture until airier consistency.
3. Assemble
   Spoon the filling over the chilled biscuit base.
   Smooth the top with a spatula.
   Refrigerate for at least 4 hours, preferably overnight, until fully set.
   Decorate and serve. 
4. Optional: Love Heart Mini Cheesecakes
5. Pour the rest of the filling onto a base in a circle shaped springform pan.
   Once fully set and very firm, (preferably add to the freezer for an hour beforehand) dip a metal love heart cookie cutter in hot water and dry it.
   Lightly grease the inside of the cutter with neutral oil.
   Press straight down through the cheesecake in one clean motion.
   Gently lift or push up from the base to release the shape.
   For clean edges, reheat and wipe the cutter between each cut.
   To Serve
   Top with softly whipped vegan cream, extra grated lime zest, a light dusting of black lime powder or fine shards of dark vegan chocolate. Serve chilled.