Preheat the oven to 170°C/ Gas Mark 3. Line a loose-bottomed cake tin (approx. 20cm (8in) diameter and 7cm (2¾ oz) deep) with baking parchment.
To make the base, blend all the biscuits until fine, or put in a clean tea towel and bash with a rolling pin. Tip into a large mixing bowl.
Gently melt the margarine and coconut oil in a small saucepan on a low heat until melted, then add to the bowl of biscuits and combine.
Tip the mixture into the lined cake tin and evenly distribute along the bottom, packing firmly with the back of a spoon. Put in the fridge.
For the filling, thoroughly blend the ground almonds, cream cheese, coconut milk, sugar, flour, cornflour, lemon juice, salt, vanilla paste and Biscoff spread until smooth using a food processor, blender or stick blender.
Take the base out of the fridge, then pour the cheesecake mix straight onto the base. Give it a bit of a shake to make sure the mixture is evenly distributed.
Fill a deep baking tray with around 2.5cm (1in) water. If you are using a cake tin with a loose bottom, make sure it is really securely covered with several layers of foil before placing it into the water. Cover the top of the cheesecake with foil, then bake in the oven for 1 hour.
When the cheesecake is ready (it might be a bit wobbly in the middle and this is fine, it will set), take it out of the oven and leave it to cool for 1 hour, before putting it into the fridge to set overnight.
Once the cheesecake has set, make the topping. Heat the Biscoff spread on a gentle heat for a few minutes until liquid and runny. Immediately pour over the top of the cheesecake, allowing/ encouraging some to drip down the sides. Pop back in the fridge to cool/set for 10 minutes before decorating with the optional extras. Enjoy with vegan cream or ice cream, or just as it is!