• Start by grinding up the cookies in a blender and melting the margarine. Mix the melted margarine with the ground up cookies and press into the bottom of a cake pan using your hands. Bake this in the oven at 200ºC/392ºF for 5 minutes, this will make everything stick together nicely.
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• In a small pot, add the vegan cream and the gel-sugar and simmer for 1 minute or until the sugar dissolves.
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• Whisk the Creamy spread together with lemon zest and lemon juice, as well as the vanilla.
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• Once the sugar and cream mixture has cooled a little, add it to the Spread mixture and whisk for 3 minutes with an electric mixer.
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• Add the cheesecake batter to the crust and let cool for at least 4 hours in the fridge. Top with fruit of choice, preferably something seasonal!

Enjoy :)