Method (base)

1. Add the dairy-free butter  into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.
2. Add the Biscoff biscuits into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
3. Pour into a 8×8 inch loose base / square baking tin lined with grease proof paper. The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

1. Add all of the biscoff cheesecake filling ingredients into a high speed blender and blend until smooth and creamy. You may need to stop the blender and scrape down the sides a few times. It should be a thick mixture. If yours feels a-little runny, add in some more cream cheese to help thicken.
2. Once smooth, pour the filling on-top of the base, and level out using the back of a spoon or off set spatula. Try and make it as flat / even as possible.
3. Tap the tin on your worktop a few times to remove any excess air bubbles.
4. Place into the fridge overnight to set. 

Method (biscoff topping)

1. Once the filling has set (it will still be quite soft), melt some biscoff spread in a saucepan (or in a microwave in 20 second intervals) until it’s a smooth, pourable consistency. Allow to cool for 5 minutes then pour on top of the cheesecake. spread out using the back of a spoon or off-set spatula. 
2. While the biscoff is still wet, place on some biscoff cookies.
3. Transfer back into the fridge (or freezer) for 30 minutes to allow the spread to set and for the cheesecake to firm up before cutting.
4. Remove the cheesecake from the tin and using a large shapr knife, slice into bars. How many you get from this recipe depends on your portion sizes.
5. Serve and enjoy!