Crush 200 g Biscoff biscuits in a food processor until finely ground, then add 100 g melted butter and whizz until combined.
Tip into a greased 23 cm springform cake tin and press into the base. Bake in a 170°C oven for 10 minutes then cool and chill.
For the filling, beat 500 g cream cheese with 100 g icing sugar until smooth, then beat in 300 ml double cream and a tsp vanilla
extract until stiff. Mix in 100 g Biscoff Smooth Spread and tip into the tin. Smooth the top and chill for several hours.
To serve, remove from the tin onto a serving plate, crush 50 g Biscoff biscuits and sprinkle on the top of the cheesecake,
then melt 50 g Biscoff Smooth Spread and drizzle over the crumbs.