Blend the cookies in a food processor until fine crumbs ground. Combine crumbs with melted butter. Press into the bottom of a 9 inch springform with the mixture and put in the fridge while preparing the filling.

Add in the cream cheese and Biscoff cookie butter to the food processor and blend until smooth.

Pour in the cream and continue blending until your mix has thickened up well, around 3 minutes.

Pour batter over the prepared crust, cover with plastic wrap and fridge overnight. (because the cheesecake does not contain gelatin it’s best left overnight to set and firm up)

When ready to serve pour over salted caramel sauce, pipe on some cream and lay some Biscoff cookies on top.

Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.