1-Prepare the crust by crushing 300g Biscoff cookies into fine crumbs using a food processor. Mix with 100g melted butter until it resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes to set.

2-In a large mixing bowl, beat 500g softened cream cheese until smooth and creamy. Gradually add 150g powdered sugar, beating until well combined and free of lumps for that perfect texture.

3-In a separate bowl, whip 200ml heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture, then add 2 tsp vanilla extract and mix until just combined to keep it light and airy.

4-Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently to remove air bubbles, then refrigerate for at least 6 hours or overnight for the best results.

5-Before serving, decorate with crushed Biscoff cookies around the edges and place a whole cookie on top for a finishing touch. For extra flavor, drizzle with melted Biscoff spread if you like.

6-Remove the cheesecake from the springform pan carefully and slice with a sharp knife dipped in hot water for clean, even cuts. Enjoy it chilled alongside your favorite drink for the ultimate treat.