Crush the spéculoos into fine crumbs using a mixer or a rolling pin in a plastic bag.

In a bowl, combine the speculoos crumbs with melted butter and a pinch of salt, mixing well.

Press the mixture into the bottom of a springform pan lined with parchment paper, creating a compact layer. Refrigerate.

In a large bowl, whip the cream cheese until smooth, then add vanilla and speculoos spread, continuing to whip until blended.

Whip the heavy cream with sugar until soft peaks form, then gently fold it into the cream cheese mixture.

Pour the mixture onto the chilled crust, spreading evenly with a spatula. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

Freeze for 1.5 hours before adding the speculoos layer.

Melt the speculoos paste in the microwave for 15 seconds or in a water bath.

Carefully unmold the cheesecake and remove the parchment. Place it on a serving plate.

Use a piping bag to decorate the edges with melted speculoos and fill the center.

Blend 80g of spéculoos and sprinkle around the cheesecake. Place the 2 cookies in the center.

Allow to defrost in the refrigerator for 1 hour before serving.