To Make the Cookie Crust

1. Line the base of a 20cm spring-form cake tin with greaseproof paper. Set aside.
2. Place the cookies in a food processor or blender. Pulse until they’re broken to a rough crumb. Remove from the blender and pour into a medium-sized bowl.
3. Add the melted butter and stir to combine, making sure all the crumbs are coated.
4. Pour the crumb into the prepared cake tin and flatten into an even layer. Place in the freezer to chill while you prepare the filling.

To Make the Cheesecake Filling

1. Place the cocoa butter and the coconut oil in a heat-proof bowl or double boiler and place over a pan of gently simmering water. Stirring often, allow both to melt.
2. Meanwhile, place all remaining filling ingredients in a high-speed blender.
3. Once melted, add the cocoa butter and the coconut oil to the high-speed blender. Blend on full speed until completely smooth, scraping down the sides as necessary.
4. Pour the filling on top of the chilled base and place it in the fridge. Leave to set for at least 4 hours.

To Make the Roasted Apricots

1. Preheat the oven to 170c. Line a baking tray with greaseproof paper.
2. Pit and slice the apricots into quarters. Place them in a large bowl and add the vanilla and sugar. Toss to combine. Transfer to the prepared baking tray and place in the oven.
3. Roast for 20-25 minutes. Be sure to keep an eye on the apricots and don’t allow them to burn or lose their shape entirely. Remove from the oven and allow to cool completely.
4. Arrange on top of the chilled cheesecake and return to the fridge to chill for a further 2 hours minimum.
5. When ready to serve, remove from the fridge and top with the mint. Slice and enjoy!