Make the crust: Line a 23cm springform cake tin with greaseproof paper. In a food processor, blitz the Biscoff biscuits until they resemble fine crumbs. Add the melted butter and mix until well combined. Press the biscuit mixture firmly into the bottom of the prepared cake tin. Refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F).

Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the double cream, vanilla extract, and Biscoff spread until smooth and well combined.

Pour the cheesecake filling into the chilled crust. Smooth out the top with a spatula.

Bake for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for an hour.

Refrigerate the cheesecake for at least 4 hours, or overnight.

Once chilled, decorate the cheesecake with crushed Biscoff biscuits and drizzle with extra Biscoff spread.

Serve chilled and enjoy!