Triple chocolate cheesecake

For 1 pie that serves about 10 people

Pie crust
300 g Oreo cookies
100 g margarine

Cheesecake filling
1 tbsp. La Vida Vegan white coconut spread
1 tbsp. La Vida Vegan hazelnut spread
1 tbsp. La Vida Vegan dark chocolate spread
750 g cashew nuts
85 g coconut oil
350 g vegan vanilla quark
110 g maple syrup
2 tsp. vanilla extract
1 tsp. lemon juice
Pinch of salt
Chocolate shavings

Soak the cashewnuts in cold water a day before making the cheesecake and rinse them with water in advance. Put the Oreo cookies in a food processor and mix until they are as little as crumbs. Melt the margarine in a skillet on a low fire, then add this to the crumbled Oreo cookies and give it a good mix for one last time. Now you can cover the springform pan with the Oreo mixture. Evenly divide it and press with a spoon so it becomes an even layer. Now, put it in the fridge for half an hour and let it firm up.

Put the cashew nuts, vegan vanilla quark, maple syrup, vanilla extract, lemon juice and a pinch of salt in a food processor and finely grind it. Melt the coconut oil in a skillet and add it to the cashew nut mix. Now, divide the mixture in three equal parts and combine each mixture with each of the three La Vida Vegan spreads. After that, you put the dark chocolate mixture on top of the pie crust, secondly the hazelnut spread and finally the white coconut spread. Let the cheesecake become firm by putting it in the fridge for a minimum of two hours. Garnish the cheesecake before serving with the chocolate shavings.