Preparation

• 1

  Crush the Biscoff biscuits using a food mixer. Add the melted butter and pulse until combined.

• 2

  Transfer into a lined springform pan (23 cm) and push it to the bottom, creating a thick crust and refrigerate.

• 3

  In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy.

• 4

  In another bowl whip the cream until peaks form.

• 5

  Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula.

• 6

  Add the Biscoff Spread on top of the biscuit base. Smooth with the back of spoon. Add the cheesecake mixture on top and place in the fridge.

• 7

  Refrigerate overnight or at least for 8-10 hours.

• 8

  Once your cheesecake is cooled and firm, melt the Biscoff Spread and place in a piping bag. Pipe thin circles on top of the cheesecake. Use a skewer and pull stripes to the end of the cheesecake to create a web (see picture). Place in the fridge until you want to serve it!