The most extraordinary no-bake Biscoff Cheesecake made by crushing 250g Biscoff cookies to fine crumbs in food processor mixing with 75g melted butter pressing firmly into greased 9-inch springform pan refrigerating then beating 600g room temperature cream cheese with 120g sifted powdered sugar until smooth adding 200g Biscoff spread mixing completely smooth whipping 300ml cold heavy cream to stiff peaks gently folding into cream cheese mixture in 2 to 3 additions preserving air pouring over chilled crust smoothing with offset spatula covering with plastic and refrigerating minimum 6 hours or overnight then removing from springform melting 100g Biscoff spread in microwave 20 to 30 seconds until pourable drizzling in gorgeous pattern over top and placing 6 to 8 Biscoff cookies around edge to serve. Biscoff drizzle should be applied immediately before serving. A completely extraordinary triple Biscoff no-bake cheesecake recipe.