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Crush the Biscoff biscuits as finely as possible and mix with 100 grams of melted butter.
Press half of the biscuit mixture into the base of a 7-inch springform tin, packing it down well.
In a large bowl, beat the cream cheese until smooth.
Add 200 grams of salted caramel sauce and mix until evenly combined and thickened.
In a separate bowl, whip the double cream until stiff peaks form.
Fold the whipped cream into the caramel cream cheese mixture by hand.
Pour the cheesecake mixture into the prepared tin, smoothing the top.
Sprinkle the reserved 75 grams of Biscoff biscuit crumbs over the top and gently press them in.
Chill the cheesecake in the fridge for at least 4 hours, or preferably overnight.
When ready to serve, run a knife around the edge of the tin and release the springform ring.
Drizzle extra caramel sauce over the top of the cheesecake before serving.