Crust:

Cup of Yum
1. Line the bottom and sides of an 8-inch spring-form pan with baking paper.
2. Break up the biscuits and add them to a food processor, pulse to make them into crumbs. Transfer to a bowl.
3. Pour the melted butter into the crumbs and mix until it resembles fine sand.
4. Transfer the mixture into the prepared pan and press evenly on the bottom to form the base and about 1 inch up the sides. Chill in the fridge for at least one hour or up to overnight.

Cheesecake filling:

1. Place the Biscoff spread into a microwave-safe bowl and melt in the microwave for about thirty seconds to one minute, until smooth and pourable. Let cook for 1 minute.
2. In a large bowl, beat the cream cheese with the lemon juice until creamy. Add the melted Biscoff spread and vanilla, and beat until fully combined.
3. In a separate bowl whip the cream until soft peaks form. Using a rubber spatula, fold the whipped cream into the cream cheese filling until combined and no white peaks can be seen.
4. Transfer the mixture on top of the chilled crust and smooth the top with an offset spatula.
5. Chill in the fridge for at least four to six hours, preferably overnight.

Cheesecake topping:

1. Remove the cheesecake from the pan and smooth the sides with a knife or spatula.
2. Melt the Biscoff spread in a microwave-safe bowl for about thirty seconds to one minute or until pourable.
3. Let the spread cool a bit and pour it on top of the cheesecake. Quickly spread it out with an offset spatula up to the edges.
4. For a pretty drip around the side, add some microwaved Biscoff spread into a piping bag and pipe it around the side.
5. If you want, make some whipped cream roses around the side of the cheesecake. Also, sprinkle a little Biscoff crumbs around the top edge of the cake, and place two cookies in the center of the cake.