Step 1: Prepare the Crust
Combine the crushed Biscoff biscuits with the melted butter.
Press the mixture firmly into the base of a springform pan or cheesecake tin.
Refrigerate while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, add the double cream, cream cheese, and Biscoff spread.
Whisk until the mixture becomes very thick and smooth, similar to the texture of ice cream.
An electric mixer works best for this step.
Step 3: Assemble the Cheesecake
Remove the crust from the refrigerator.
Spoon the cheesecake filling onto the crust and smooth the top evenly.
Step 4: Chill
Refrigerate for at least 3 hours, or preferably overnight, until fully set.
Step 5: Prepare the Topping
Gently melt the Biscoff spread in a saucepan over low heat.
Do not let it become too hot.
Step 6: Decorate
Pour the melted spread over the chilled cheesecake while it is still in the tin.
Smooth carefully with the back of a spoon.
Sprinkle the crushed biscuits around the edges.
Step 7: Final Chill
Refrigerate for at least 1 more hour before slicing for cleaner pieces.