1-Combine the 200 grams crushed caramelized biscuits and 80 grams melted butter. Press firmly into the base of a tin and chill in the refrigerator while preparing the filling.

2-Whisk together the 300 milliliters double cream, 400 grams cream cheese, and 200 grams biscuit spread until very thick, like ice cream texture. Make sure the cream is whipped straight from the fridge but not over-whipped.

3-Pour the mixture over the chilled biscuit base and smooth the surface. Refrigerate for at least 3 hours, or preferably overnight for the best results.

4-Shortly before serving, gently melt the 150 grams biscuit spread without overheating. Pour it evenly over the cheesecake while still in the tin and sprinkle the 50 grams crushed biscuits around the edges.

5-Return the cheesecake to the refrigerator for at least another hour before serving. Use a springform or removable base tin and run a warmed knife around the edges to release it.