Using a food processor (or you can just shove the biscuits in a bag and whack them with a rolling pin) blend up the biscuits until they are fully crushed up.

Next melt the butter, pour it into the crushed biscuits and whiz it up again until it starts to look like wet sand.

Tip out the biscuits into a circular tin with removable base around 20cm diameter that has been lined with cling film. make sure the cling film comes up past the sides as this will make it easier to remove the cheesecake from the tin. Press the biscuits into the tin using a large spoon. Leave in the fridge to cool for half an hour.

With an electric whisk, whisk together the cream, cream cheese, vanilla, icing sugar and biscoff spread until it becomes stiff. It should hold a peak when you lift out the whisk.

Pour the mixture over the biscuit base and spread to the sides.

Leave in the fridge for 6 hours (sorry this will be the longest 6 hours of your life).

Carefully remove the cheesecake by pushing the bottom of the tin and lifting the cling film. Then use a large spatula to get the base off of the cling film. It should come off really easily. 

Decorate however you like. I crushed up some biscuits and put them around the side but just whatever ya fancy.

ENJOY!