Biscoff Cheesecake

Ingredients

Base

200g Biscoff biscuits

100g butter, melted

Filling

250g cream cheese, softened

1 cup thickened cream

1/2 cup Biscoff spread

1/3 cup icing sugar

Topping

1/3 to 1/2 cup Biscoff spread, melted

Extra Biscoff biscuits, crushed or whole, optional

Method

Line a loaf tin with baking paper, leaving some overhang to lift it out easily.

Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into the base of the tin and refrigerate for 30 minutes to set.

In a bowl, beat the cream cheese and icing sugar until smooth. Add the Biscoff spread and mix until combined.

In a separate bowl, whip the thickened cream to soft peaks, then gently fold it into the Biscoff mixture until smooth and creamy.

Spoon the filling over the chilled base and smooth the top. Refrigerate for at least 4 hours or overnight until firm.

Melt the extra Biscoff spread and pour over the set cheesecake. Top with extra biscuits if using.

Slice and serve straight from the fridge.