How to Make No Bake Biscoff Cheesecake

• Begin by crushing 250 g of Biscoff cookies into fine crumbs.
• Combine the cookie crumbs with 100 g of melted unsalted butter in a medium bowl. Press this mixture into the bottom of a 9-inch springform pan and chill.
• In a large mixing bowl, beat 400 g of softened cream cheese and 100 g of granulated sugar together until smooth.
• Add 250 g of Biscoff spread to the cream cheese mixture and stir gently.
• Whip 300 ml of heavy cream until stiff peaks form, then fold it into the Biscoff cream cheese mixture.
• Pour the cheesecake filling over the chilled crust and smooth the top. Drizzle additional Biscoff spread for a marbled effect. Cover and refrigerate for at least 4 hours.
• Once set, run a knife around the edges before removing the sides of the springform pan. Slice and serve chilled.