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 of the springform pan and leave to chill.

Make the cheesecake batter

• Beat the cream cheese with the sugar, corn flour and vanilla until smooth.
• Pour in the cream and mix until combined.
• Stir in the melted white chocolate until the batter is glossy and even.

Make the cinnamon filling

• Mix the ground cinnamon with the brown sugar.
• Stir in the melted butter to form a spreadable cinnamon filling.

Swirl and assemble

• Pour the cheesecake batter over the chilled base.
• Spoon the cinnamon filling over the top and swirl it through with a knife.

Bake in a water bath

• Wrap the outside of the pan with foil and place it in a water bath.
• Bake until the cheesecake is set with a slight wobble in the centre.

Chill overnight

• Let the cheesecake cool, then refrigerate it overnight until fully set.

Unmould and serve

• Carefully release the cheesecake from the tin, supporting its weight.
• Slice and serve chilled.