A Caramel Top Deck Cheesecake made with Biscoff Biscuits AND Spread

Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side of pan with baking paper.

Reserve two biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Place pan on oven tray. Refrigerate while preparing filling.

To make filling, beat cream cheese, sugar and spread in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Add cream and beat until thick. Pour into biscuit case. Smooth over top.

Cook in a moderately slow oven (160C) for about 45 to 50 minutes, or until just set. Cheesecake should still have a slight wobble. Transfer pan to a wire rack. Cool to room temperature.

To make topping, stir sour cream and sugar in a bowl until smooth. Spread over top of cheesecake.

Cook in a hot oven (200C) for about 7 minutes, or until topping is just set. Transfer pan to a wire rack to cool. Refrigerate for 6 hours, or overnight until firm.

Beat cream in a bowl of an electric mixer until soft peaks form. Crush reserved biscuits.

Transfer cheesecake to a serving plate. Decorate with cream. Drizzle with warmed spread. Sprinkle with crushed biscuits.