1. Crush the speculoos cookies to get fine crumbs. Add the sugar and melted butter and mix until well combined. Line an 8 inches springform tin with baking parchment, add the crumbs, and press down to create an even compact layer. Place in the fridge until needed.

2. For the cheesecake filling chop the white chocolate and add together with the three tablespoons of heavy cream to a microwave-safe bowl and melt (slowly) in the microwave to get a smooth chocolate sauce. Let cool down slightly.

3. Mix cream cheese, sugar, cream stiffener, and speculoos spice in a large bowl until well combined. Add the slightly cooled chocolate sauce and mix in. Whisk the heavy cream until stiff peaks form, add to the large bowl, and fold in. Add the crushed cookies and fold them in as well. Pour this mixture into the prepared springform tin and smooth out the top. Place in the fridge for at least 8 hours or overnight.

4. For the decoration add heavy cream, confectioners’ sugar, and vanilla extract to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip. Remove the cheesecake from the springform tin and place it on a serving plate or cake stand. Press whole speculoos cookies all around the cheesecake onto the sides – the pretty sides of the cookies with the pattern should face outward. Decorate with the whipped cream to your liking and sprinkle some cookie crumbles on top of the cake. Leftover cake should keep in the refrigerator for up to 4 days – however, the speculoos cookies around the cake will soften after a few hours. So either eat the cake quickly or, if necessary, replace the cookies on the sides if someone doesn’t like them softened.