Step-by-Step Instructions:

Step 1: Make the crust

• Start by crushing those delicious Biscoff biscuits. You can use a food processor or just throw them in a plastic bag and bash them with a rolling pin.
• Once they’re in fine crumbs, mix them with the melted butter until it looks like wet sand.
• Press this crumbly goodness into the bottom of a springform pan. Use the back of a spoon to press it down evenly. Put it into the fridge while you work on the filling.

Step 2: Make the cheesecake filling

• Grab a big bowl and beat the cream cheese with an electric mixer until it’s nice and smooth.
• Add the double cream, Biscoff spread, icing sugar, vanilla, and a pinch of salt.
• Beat it all together until it's thick, fluffy, and dreamy. If it’s not thick enough, let it sit in the fridge for about 30 minutes before you put it onto the crust.

Step 3: Assemble the cheesecake

• Take the crust out of the fridge, and put that beautiful, creamy filling on top.
• Smooth it out with a spatula, and don’t worry if it’s not perfectly even, it’s still going to be delicious.
• Now, it’s time for the fun part: freeze it! Yes, freeze it for at least 4 hours (or overnight for the best cheesecake).

Step 4: Finish it off with a topping

• Once the cheesecake is firm, now it’s time to add the finishing touches. Put some melted Biscoff spread over the top, be generous.
• Then, sprinkle the crushed Biscoff cookies on top. That’s it. Now, just step back and admire your work.

Step 5: Serve and enjoy!

• Slice it up and serve. You can even make some extra crumbs to sprinkle on top for that crunch factor. Grab your fork and get ready for the happiest bite of your life.