Line the pan

• Line a square pan with plastic wrap, leaving a generous overhang on all sides.

Make the crust

• Crush the Biscoff cookies into fine crumbs.
• Mix the crumbs with the melted butter until evenly combined.
• Press the mixture firmly into the bottom of the pan and chill in the fridge.

Whip the cream layer

• Whip the cream cheese, cold heavy cream and Biscoff spread together until smooth and creamy.
• Spread the mixture evenly over the chilled crust.

Add the topping

• Pour the slightly melted Biscoff spread over the cream layer.
• Decorate with extra cookies or crumbs.

Chill

• Refrigerate until fully set, preferably overnight.

Serve

• Lift the cheesecake out of the pan using the plastic wrap overhang.
• Slice into neat square bars.