Line a cake tin with a circle of baking paper
Put the biscuits in a food processor and blitz until fine.
Melt the butter in a microwave. Add the crumbs into a bowl along with the butter and mix thoroughly. Pour the biscuit mix into the cake tin and flatten down with the back of a spoon. Put this in the freezer for 30 minutes.
Meanwhile whisk together the cream cheese, icing sugar and vanilla until smooth. Add in the double cream and whisk on high until it is thick.
Melt the white chocolate and fold through the cheesecake mixture then swirl the biscoff spread through too.
*You can soften the biscoff spread in the microwave for a few seconds to make this easier..
Spread this into the cake tin on top of the biscuit base and flatten as well as you can. Pop this into the fridge for 5-6 hours to set (or freezer for 1 hour)
Once set, melt some biscoff spread in the microwave for a few seconds at a time until runny then pour over the top of the cheesecake. Use a teaspoon to push a little spread over the edge of the cheesecake to create drips. Then stick white chocolate squares and bsicoff biscuits in the top to make it look completely divined and eat up!!!
Store in the fridge and eat within 3 days.