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Line a square baking tin with non-stick paper
Place the biscuits in a bag and use a rolling pin or spoon to crumble into small crumbs
Pour the crumbs into a bowl and add the melted biscoff and almond milk until everything sticks together
Transfer the mixture to the lined container and press down to form an even biscuit base
In a large bowl, add the cream cheese, biscoff spread, icing sugar and coconut cream
Use an electric beater and whip on high for 60 seconds until fluffy and combined
Pour the filling evenly over the base
Melt the biscoff and drizzle over the cheesecake
Sprinkle with cookie crumbs to decorate
Return to the fridge overnight to let the cheesecake completely set before serving