Step 1: Crush

Blitz the Biscoff biscuits into fine crumbs. Combine them with melted unsalted butter until the mixture is well coated and has a delicious texture.

Step 2: Press

Line the base of a springform pan with baking paper. Firmly press the Biscoff biscuit mixture into the base, ensuring it is an even layer. Place the pan in the fridge to chill while you prepare the cheesecake filling.

Step 3: Whip

In a mixing bowl, beat together the room temperature cream cheese and powdered sugar until the mixture is smooth. Gradually add in the heavy cream, continuing to beat until fluffy. Finally, gently fold in the Biscoff spread until the filling is uniformly combined.

Step 4: Spread

Carefully pour the creamy cheesecake filling over the chilled biscuit base. Smooth the top with a spatula and return the cheesecake to the fridge, allowing it to set for a minimum of 4 hours, or preferably overnight.

Step 5: Caramelize

To make the salted caramel sauce, place granulated sugar in a saucepan and heat it until it melts and turns a lovely amber color. Stir in the unsalted butter until melted and smooth. Then, carefully mix in the heavy cream and a pinch of sea salt. Allow the sauce to cool slightly before drizzling it generously over the set cheesecake.

Step 6: Serve

Slice into the cheesecake to serve. If desired, drizzle a little extra salted caramel on top for added indulgence and enjoy every decadent mouthful.