Make the biscuit base

• Crush the Biscoff biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base and up the sides of the pie dish.

Chill the base

• Place the pie dish in the fridge to firm up.

Make the filling

• Beat the cream cheese with the Biscoff spread until smooth.
• Whip the double cream to soft peaks and fold it into the Biscoff mixture.

Assemble and chill

• Spoon the filling over the chilled base and smooth the top.
• Chill until set.

Decorate and serve

• Warm a little Biscoff spread and drizzle it over the top.
• Finish with crushed biscuit crumbs, then slice and serve.