1. Preheat the oven to 325°F (160°C). Line a 7 inches (18cm) springform tin with baking parchment and wrap it in aluminum foil so you can set it into a water bath later on. Set aside.

2. Add the biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter, let cool down a bit and add to the bag – mix well until all crumbs are evenly moist. Transfer to the springform tin and press to the bottom and sides to get a nice crust.

3. Add the cream cheese and sugar to a large bowl and mix to combine. Whisk the eggs slightly and add together with the vanilla extract to the bowl and mix everything until well combined. Pour into the prepared tin and place the baking tin in a larger pan or casserole dish. Pour hot water into the pan so the springform tin sits in the water – about halfway up the sides of the tin. Place in the center of the oven and bake for 60-70 minutes until the edges are set and the center is still a bit wobbly. Take out of the oven and let cool down in the water bath for about 10 minutes, then remove and let cool down completely on a wire rack. Place in the fridge for at least 3 hours.

4. Whisk the cold heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and decorate the cake with the whipped cream and crispy M&M’s.