First things first, grease and line 7.5cm spring form tin. Pop the biscuits in a food processor and blitz until a fine crumb, if you do not have a processor you can place the biscuits in a sandwich bag and crush with a rolling pin, just be careful the bag does not split.

Pop the melted butter into the crushed biscuits and blitz to combine. 

Pour the biscuit mixture into your prepared cheesecake mould, press down to create the base. Leave the chill in the fridge whilst you make the cheesecake.

Break the White Chocolate into a microwavable bowl, heat in the microwave in 30 second bursts stirring between each burst until melted, leave to cool for 5 minutes.

Pop the cream cheese, cream and Vanilla Extract in a bowl and whisk until smooth and thickened. Pour in the cooled White Chocolate and whisk until all combined.

Add the Biscoff spread to the mixture and stir through. Pour the cheesecake mixture on top of the biscuit bases and smooth the top. 

Pop back in the fridge to set for 4 hours but ideally overnight.

Spread the crushed biscoff biscuits evenly over the top of the cheesecake. Heat the biscoff spread up in the microwave until it is a smooth runny consistency and drizzle over the top of the cheesecakes using a spoon. 

There you have a beautiful cream biscoff cheesecake.