Blitz the Biscoff biscuits in a food processor until they resemble fine crumbs. Combine with melted butter until it feels like wet sand. Press this mixture firmly into a 20cm springform tin and chill it in the fridge for 30 minutes.

In a mixing bowl, beat together cream cheese, icing sugar, Biscoff spread, and vanilla extract until smooth. Whip double cream to stiff peaks and gently fold into the cream cheese mixture.

Layer half of the filling onto the chilled biscuit base, then pour the remaining filling on top. Smooth the surface and refrigerate for at least 4-6 hours, preferably overnight.

Once set, release the cheesecake from the tin. Drizzle with melted Biscoff spread and add optional biscuit decoration.