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Start by greasing and lining the bottom and sides of an 8 inch spring form/loose bottomed cake tin. Leave this aside.
Start by crushing your Biscoff biscuits until you get fine crumbs. You can do this in a food processor or you can also just put them in a food bag and hit them with a rolling pin.
Mix these crushed biscuits with the melted butter.
Add this into your prepared cake tin and press it down until you get a smooth, even layer. Leave this aside.
In a large bowl, add the cream cheese, Biscoff spread, sugar, vanilla and lemon juice. Beat all this together until combined, then add in the double cream and whisk until you get a smooth, thick batter.
Add this into your cake tin and spread it out, then melt the extra Biscoff spread in your microwave and pour this on top
Leave this to chill in your fridge for at least 6 hours, overnight is much better.
Once it has set, take it out of the tin and then you can decorate it, if you want. I just piped some whipped cream on top and added some Biscoff sandwich biscuits.
Now just cut into it and enjoy!