Preparation

• Combine the crushed biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
• Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
• Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
• Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
• When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
• Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.
• Return the cheesecake to the fridge for at least a further hour if you have the time. You could cut it sooner but it won't be as neat.