vegan unicorn cheesecake

Ingredients

• 600 g (2,5 cups / 21,2 oz.) vanilla soy yoghurt (you can use more vegan cream cheese as well)
• 300 g (1 1/4 cups / 10,5 oz.) vegan cream cheese
• 150 ml (0,62 cup / 5 fl.oz. US) milk (any plantbased milk will do the trick)
• 125 g (1 stick / 4,4 oz.) margarine (plantbased)
• 175 g (6,1 oz.) raw cane sugar (or normal sugar)
• 1 tsp. grounded vanilla
• 2 packages of vanilla custard powder
• 1 tbsp. lemon juice
• 200 g oreo cookies (a little more than a 3/4 cup)
• 60 g (2,1 oz.) margarine (melted)

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