COOKIE CRUST

1. In a food processor, blend the Biscoff cookies until they resemble fine sand. Melt the butter and add it to the food processor, blending until the mixture is evenly combined.
2. Line a 22 cm springform cake pan with parchment paper on the bottom and sides. Press the cookie crumbs firmly into the pan using the bottom of a glass, ensuring the crust is evenly packed and pressed up against the sides. Place the crust in the freezer while preparing the filling.

CHEESECAKE FILLING

1. Using a hand mixer or stand mixer with the paddle attachment, cream the cream cheese on medium speed for 1 minute until smooth.
2. Add the Biscoff spread, powdered sugar, and vanilla extract. Mix on low speed until fully combined and smooth, about 1 minute. Scrape down the sides of the bowl to ensure everything is incorporated.
3. In a separate bowl, whisk the heavy cream with a hand mixer or stand mixer until stiff peaks form. Be careful not to over-whip.
4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Take care not to deflate the whipped cream. Once combined, pour the filling into the prepared springform pan and smooth the top with an offset spatula.
5. Cover the pan with cling film and refrigerate for a minimum of 8–12 hours, or until the cheesecake is set.