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Crush the biscuits into fine crumb and mix with the melted butter until you get wet sand texture.
Press firmly into the base of a lined 10 inch springform tin. Place in the fridge while you make the filling.
In a large bowl, beat the cream cheese until smooth.
Add the icing sugar and Biscoff spread and mix until combined.
In a separate bowl, whip the thickened cream and vanilla until stiff peaks form.
Gently fold the whipped cream through the cream cheese mixture until combined.
Spoon mixture over the biscuit base and smooth the top.
Melt the extra Biscoff spread and pour over the cheesecake.
Refrigerate for at least 6 hours, preferably overnight.
Enjoy :)