Biscuit Base
Blitz your biscuits to a fine crumb in a food processor.
Add in your melted butter, and mix again.
Press into the bottom of a 20cm/8″ deep springform tin.
Cheesecake Filling
Melt your white chocolate until smooth – I do this in the microwave. Leave it to cool for about 10 minutes.
Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
Add in your cooled white chocolate, and whisk again.
Add in your double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
Once thick, dollop in your biscoff spread – fold through with a spatula briefly so it swirls through the mixture!
Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.
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