Submitted by rsw92003
Blitz the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm deep springform tin.
With an electric mixer (I use my KitchenAid), mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.
Mix in the double cream and whisk until it’s thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!