Line the base and sides of a round 20cm springform pan with baking paper (place the base into the springform pan upside down so the base is flat). Set aside.

Start by making the base of the cheesecake. In a food processor, add the chocolate biscuits and blitz to a fine crumb. Add the plant-based milo and mix through to combine. Add in the melted butter and mix until you get the consistency of wet sand. Place the biscuit mixture into the prepared pan and press down firmly with the bottom of a glass (or your fingers) until it’s evenly covering the base. Set aside in the freezer to chill for about 30 minutes while you make the filling.

Make the filling by adding the soaked cashews (drained and rinsed well), vegan cream cheese, maple syrup, coconut oil, malted barley (if using) and plant based milo to a blender. Blend together until really smooth and creamy. Depending on your blender this may take 5 or so minutes. You know it's smooth enough when you rub some of the mixture between your fingers and there is no graininess.

Remove the pan from the freezer and pour the mixture over the base. Smooth out the top evenly so you have a flat surface and then place the cheesecake back in the freezer overnight to chill.

The next day, you can remove the cheesecake from the freezer, release it from the pan and place it in the fridge for about 4 hours until ready to serve. To serve, I just sprinkled some extra Milo around the top to decorate. Continue to store the cheesecake in the fridge covered for up to 5 days.