Break the biscuits into a food processor and pulse to a fine crumb. Add the melted dairy-free butter and sea salt and process until combined. Tip this mixture into a 23cm springform tin and press down evenly with the back of a spoon. Refrigerate until needed.
Mix the coconut milk and cream, maple syrup, vanilla and agar together in a pan. Gently heat, stirring, until it reaches boiling point. Simmer for 5 minutes to activate the agar. Remove from the heat allow to cool a little, whisking often to prevent a skin forming.
When the coconut mixture has cooled slightly, remove 120ml (½ cup) into a jug and pour the remaining mix onto the cheesecake base. Use the colouring to turn the reserved mix black and drizzle over the cheesecake. Use a skewer to create a marbled effect. Leave to set at room temperature or in the fridge until ready to serve.
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