Vegan Biscoff Cheesecake

• Pre-heat the oven to 350 F (177 C).

Making the Crust

• Melt the butter in a microwave-safe bowl.
• Toss the Biscoff cookies in a food processor (or if you don't have one, throw them in a large ziplock bag and beat them up with a rolling pin or something hard).
• In a large bowl, combine the crushed Biscoff cookies and melted butter. Make sure to break up any large chunks. This should be a nice sandy texture.
• Add the butter and Biscoff mixture to the pie pan. Gently press and compact this with your hands until you have formed a crust on the bottom and around the sides. Pressing the crust down now will help it stay together when you go to serve it.

Making the Filling

• In a blender, add the silken tofu (always drain the tofu before adding) and vanilla. Blend until creamy and smooth.
• Pour out the tofu mixture into a large bowl, and add in the other ingredients - peanut butter powder, brown sugar, flour, salt, baking powder, cinnamon and nutmeg. Whisk everything together really well until there are no lumps.

Assembly

• Add the filling mixture to the pie pan (on top of the crust).
• Bake for 43- 47 minutes (depending on your oven). The top should be browned and it should be pretty firm when it's done, with a slight jiggle left in the middle of the cheesecake.
• Let it cool at room temperature (on the counter) for at least 2 hours.
• Move to the fridge and allow it to cool for another 2 hours before you serve it!