Biscoff Cheesecake

Combine the crushed biscoff biscuits with the melted butter and press into a tin.

Line the edge of the tin with Biscoff biscuits. Chill in the fridge while you make the topping.

Pour the double cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.

Remove the base from the fridge and add the cheesecake mixture, smoothing the top.

Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).

When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)

Remove the cheesecake from the fridge and, while still in the tin, pour the melted Biscoff over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.) Sprinkle the remaining crushed biscuits around the edge.

Chill in the fridge until serving.