Add three-quarters of the Spiced Speculaas biscuits and the melted butter to a food processor and blitz until resembling fine sand.

Set aside the remaining biscuits for later decoration.

Line the springform pan with baking paper and press the crumb mixture firmly into the base and sides.

Place the pan in the freezer to set the biscuit base.

Melt the white chocolate in a microwave-safe bowl for about 1½ minutes, checking every 30 seconds.

In the food processor, add cream cheese, thickened cream, vanilla paste, and melted chocolate. Blitz until smooth.

Pour the cheesecake filling over the chilled biscuit base and spread evenly.

Warm Biscoff spread in the microwave for about 30 seconds until pourable, then drizzle over the filling.

Crush the reserved biscuits and sprinkle over the top.

Refrigerate the cheesecake to set, preferably overnight.

Release from the pan, slice, and serve chilled. Optional to serve with coffee or vanilla ice cream.