Vegan White Chocolate Cheesecake (No-Bake)

For the base:

• 300 g Gingernut biscuits (These are almost always accidentally vegan but be sure to double check before buying. I used McVitie's)
• 90 g Vegan margarine, melted

For the filling:

• 400 g Violife cream cheese
• 80 g icing sugar
• 180 ml Dairy-free whipping cream (I used Elmlea double plant cream)
• 180 g Vegan white chocolate, plus a little extra for topping (I used The Free-From Kitchen Co.)