Make the Biscuit Base

1. Crush the Biscuits: Blitz the Biscoff biscuits in a food processor until they form fine crumbs. Alternatively, place the biscuits in a zip-top bag and crush them with a rolling pin.
2. Combine with Butter: Mix the melted butter into the biscuit crumbs until fully combined.
3. Press Into Tin: Firmly press the mixture into the base of a 20cm/8-inch deep springform tin, creating an even layer. Chill in the fridge while you prepare the filling.

Prepare the Cheesecake Filling

1. Melt the White Chocolate: Melt the white chocolate in the microwave in 20-second bursts, stirring in between, until smooth. Allow it to cool for 10 minutes.
2. Whisk the Cream Cheese Mixture: In a large bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
3. Incorporate the Chocolate: Add the cooled white chocolate to the cream cheese mixture and whisk until fully combined.
4. Add the Double Cream: Whisk in the double cream until the mixture thickens. For best results, whisk the cream separately to soft peaks and then fold it into the cream cheese mixture.
5. Swirl in Biscoff Spread: Briefly fold the Biscoff spread into the cheesecake mixture using a spatula, creating a swirl effect.

Assemble the Cheesecake

1. Pour the Filling: Spread the cheesecake filling onto the prepared biscuit base, ensuring the mixture reaches the edges of the tin to avoid gaps.
2. Set in the Fridge: Cover the tin and refrigerate the cheesecake for at least 6–8 hours, or preferably overnight, to allow it to fully set.

Decorate the Cheesecake

1. 1. Remove from Tin: Carefully remove the set cheesecake from the springform tin. Place it on a serving plate.
   2. Drizzle with Biscoff Spread: Melt the Biscoff spread and drizzle it over the top of the cheesecake in a decorative pattern.
   3. Whip the Cream: Whisk together the double cream and icing sugar to soft peaks. Pipe the cream onto the cheesecake using a star-shaped nozzle for a professional finish.
   4. Add Finishing Touches: Sprinkle white chocolate shavings over the cheesecake and garnish with whole or crushed Biscoff biscuits.