Prepare the Biscuit Base: Begin by crushing the Biscoff biscuits. You can do this by placing them in a large zip-top bag and crushing them with a rolling pin until they resemble fine crumbs, or use a food processor for a quicker, more even result. The crumbs should be fine enough to stick together, almost like damp sand. Once crushed, melt the unsalted butter gently in a small saucepan or microwave, until it’s a clear, golden liquid with a warm, nutty aroma. Pour the melted butter over the biscuit crumbs in a bowl and mix thoroughly until every crumb is coated and glistens.

Form the Base: Press the buttered biscuit crumbs firmly into the bottom of a 20cm (8-inch) springform tin. Use the back of a spoon or the bottom of a glass to create an even, compact layer. You should hear a slight crunching sound as you press, indicating the crumbs are compacting well. Place the tin in the fridge for at least 30 minutes to firm up, making sure the base feels solid and cool to the touch.

Whip the Cream Cheese Mixture: In a large mixing bowl, beat the softened full-fat cream cheese with the sifted icing sugar and vanilla extract using a stand mixer or a hand mixer on medium speed. Continue mixing until the mixture is completely smooth and creamy, with no lumps, and has a slightly pale, airy appearance. Scrape down the sides of the bowl to ensure everything is incorporated.

Whip the Double Cream: In a separate, chilled bowl, pour the cold double cream. Whip the cream on high speed until it forms stiff peaks. The cream should hold its shape when you lift the whisk, looking thick and voluminous, with a faint sweet smell. Be careful not to over-whip, as it can turn grainy.

Combine and Fill: Gently fold the whipped double cream into the cream cheese mixture in three additions, using a spatula. Use a light hand, folding until just combined, being careful not to knock out too much air. The mixture should be light, fluffy, and uniformly pale cream in colour. Spoon this creamy filling over the chilled biscuit base in the springform tin, spreading it evenly to the edges. Tap the tin gently on the counter a few times to release any air bubbles, aiming for a smooth, level surface.

Chill the Cheesecake: Cover the cheesecake loosely with cling film and refrigerate for a minimum of 4-6 hours, or ideally overnight. This extended chilling time is vital for the cheesecake to set properly, becoming firm and sliceable. When ready, the cheesecake should feel solid to the touch and have a slightly chilled, firm texture.

Prepare and Add the Biscoff Topping: Just before serving, gently melt the Biscoff spread. You can do this in a microwave in short bursts (15-20 seconds) or over a bain-marie, stirring frequently until it’s a pourable, glossy liquid. If it’s too thick, add a tablespoon or two of milk to thin it slightly. Pour the melted Biscoff spread evenly over the set cheesecake, allowing it to drip attractively down the sides. The aroma of warm Biscoff will fill your kitchen.

Decorate and Serve: Decorate the top with extra crushed Biscoff biscuits or whole biscuits, arranging them artfully. Carefully release the cheesecake from the springform tin by running a thin knife around the edge before unclipping. Slice with a hot, dry knife for clean cuts. Enjoy!