• Line the base and sides of a 20cm round springform tin with baking paper. Set aside until needed.
• Crush the Biscoff biscuits until the resemble bread crumbs by using a food processor or with a rolling pin. Place them into a large bowl.
• Place the butter into a microwave safe container and cook in 30 second spurts until just melted. Add to the bowl with the biscuit pieces and mix to combine.
• Pour the biscuit mixture into the base of the springform tin. Use the back of a metal spoon to cover the base and flatten the surface. Place into the fridge until needed.
• Place the gelatine in a small jug with ¼ cup of boiling water and mix well until dissolved. Allow it to cool.
• In the meantime, whip the cream until soft peak form and set aside.
• Using a stand or hand mixer, combine the cream cheese, icing sugar and Biscoff spread until smooth and creamy.
• With the mixer running, slowly add the gelatine mixture and mix well until combined.
• Add the whipped cream and gently fold through until combined.
• Transfer the mixture to the springform tin and place into the fridge for a minimum of 3 hours.
• After three hours, remove the cheesecake from the fridge. Place the Biscoff spread into a microwave safe bowl and cook for 20 second spurts until it softens.
• Carefully pour the Biscoff spread over the top of the cheesecake and decorate with biscuits. Return to the fridge to set for a further 3 hours.
• Once set, cut into slices and enjoy.

Thermomix Instructions

• Line the base and sides of a 20cm round springform tin with baking paper. Set aside until needed.
• Add the butter to the Thermomix bowl and cook for 2 minutes, 60 degrees, Speed 2 or until melted.
• Add the Biscoff biscuits and mix for 7 seconds, Speed 7 or until biscuits are crushed and combined with the butter.
• Pour the biscuit mixture into the base of the springform tin. Use the back of a metal spoon to cover the base and flatten the surface. Place into the fridge until needed.
• Place the gelatine in a small jug with ¼ cup of boiling water and mix well until dissolved. Allow it to cool.
• Place the cream in a clean and dry Thermomix bowl and mix on Speed 3 until soft peaks form. Please note the time it takes for your cream to whip will depend on its freshness. Set aside the cream.
• In a clean and dry Thermomix bowl, add the cream cheese, icing sugar and Biscoff spread and mix for 30 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds, Speed 5 or until smooth and creamy.
• With the Thermomix running on Speed 3, remove the measuring cup and slowly add the cooled gelatine mixture. Once completely combined, scrape down the sides of the bowl and mix for 12 seconds, Speed 4.
• Add the whipped cream and gently fold through to combine.
• Follow conventional method above from step 10.