72 | HOLIDAYS THE BASE Combine the biscuit crumbs with 3 tablespoons of coconut oil and 8 tablespoons of non-dairy milk, either in the baking tin or a bowl. With your hands rub the mixture until a dough-like mass forms. If necessary gradually add more milk, to make the mixture stick together. Flatten and spread the biscuit mixture, pressing it to the bottom of the cake tin. The back of a tablespoon is good for this. Cover with plastic wrap and freeze. THE CREAM FILLING In a deep bowl pour in the cream, milk and instant pudding. Beat for 5 minutes until the mixture is stable. Start at a low speed, gradually increasing the speed. Spread the Oreo cookies over the cream and gently incorporate them with a spatula. THE MOUSSE Pour the cream into a small heavy bottomed saucepan. Place over medium heat and heat until small bubbles appear at the sides of the pan, just below boiling point. Remove from the flame. Add the chocolate and stir until it melts and forms a ganache. For those who like sweet things, now add 1-2 teaspoons of sugar and stir well to combine. When mousse is cool and still liquid, but not hot, pour over cream. Cover again and place in freezer for 1-2 hours until everything sets. NOTE: Instead of mousse, you can simply grate chocolate over the cream pie. VEGAN CHEESECAKE Based on the recipe by https://www.noracooks.com/ With three vegans and two vegetarians in the family, Shavuot, when milk products are traditionally eaten, was a challenging time. This cheesecake, without cheese, had even the carnivores calling for more. THE BASE 1 ½ cups fine oats, ground almonds and cornflakes 70g (coconut) margarine ¼ cup sugar (if needed) A little orange juice if needed
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