Line the base of a 19cm (7.5inch) springform cake tin with baking paper (see above for handy tip for doing this plus pictures).

Add all the base ingredients to a food processor and process to a fine crumb.

Tip into prepared cake tin and press firmly into the base. Once compacted you can use the back of a spoon to smooth it and make it as even as possible. Place in the fridge.

Place a bowl over a small pot of water and bring to the boil. Add the white chocolate to the bowl and stir until just melted.

Meanwhile, add all the remaining cheesecake ingredients to a good blender (preferrably high speed, or a Thermomix) and blend until ultra-smooth and creamy. Depending on the strength of your blender you may need to do this in stages to give your machine a little breather in between sessions.

Add the melted white chocolate to the blender and pulse for a few more seconds to thoroughly incorporate.

Pour onto the prepared base then place the cheesecake on a level surface in the freezer and freeze for at least 4 hours.

Remove from freezer and defrost in the fridge for at least 2 hours before serving. After this you can remove the sides of the springform tin, by gently running a straight-edged knife around the perimeter of the cake to help it release from the tin without sticking. Use the same knife to smooth out the sides if needed. *See note for tip on how to serve it without waiting for it to defrost in the fridge.

Garnish with edible dried rose petals and vegan white chocolate shavings.

Will keep in the fridge for up to 5 days, but will likely get consumed long before that time is up ;)