1. Preheat the oven to 180°C (350°F). Line a 20cm springform tin* with parchment paper or grease it lightly.

2. Crush the cookies for the crust to get fine crumbs – this works well in a food processor by blitzing them shortly or with a freezer bag and a rolling pin. Mix the cookie crumbs with the brown sugar and melted butter until the crumbs are evenly moist. Transfer the crumbs to the prepared baking tin and press them down to create an even and compact layer. Place in the fridge until needed.

3. For the filling, combine the cream cheese, sour cream, sugar, and vanilla extract in a large bowl and mix until well blended. Lightly whisk the eggs in a separate bowl, then add them to the large bowl and mix well. Pour this mixture into the prepared baking tin, then pour the warmed Biscoff spread on top and gently mix it into the cheesecake mixture using a spoon or spatula. Shake the pan a bit to get a smoother surface. Bake the cheesecake in a preheated oven for about 55-60 minutes. The edges should have set, but the center should still wobble slightly when you move the baking tin. Remove the cake from the oven and let it cool completely inside the baking tin on a wire rack. When cooled, place it in the fridge for at least 1-2 hours.

4. For the decoration whip the heavy cream until stiff peaks form. Pile it onto the cooled cheesecake and decorate further with warmed Biscoff spread and some Biscoff cookies to your liking.