For the base:
– 250g Biscoff biscuits.
– 125g unsalted butter, melted.

For the filling:
– 500g full-fat cream cheese, softened
– 100g icing sugar
– 1 tsp vanilla extract
– 200g Biscoff spread (smooth)
– 300ml double cream, chilled

For the topping:
– 150g Biscoff spread (smooth), melted for drizzling
– 6-8 Biscoff biscuits, for decoration

source