Prep time: 20 minutes plus 4 hours chilling.
FOR THE BASE: Line a 20cm (8in) square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.
FOR THE FILLING: In a large mixing bowl, beat together the cream cheese, icing (powdered) sugar and speculoos spread (cookie butter) with an electric hand mixer until smooth. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.
FOR THE TOPPING: Pour the melted speculoos spread over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or spatula. Sprinkle the crushed speculoos biscuits around the edge of the cheesecake to form a border. Then place the whole biscuit in the middle. Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy! Store in the refrigerator for up to 3 days.
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