Melt 45g butter by placing it in a bowl over hot water or microwaving on low heat until fully liquefied.

Combine the melted butter with 90g of crushed Biscoff cookies in a bowl. Stir until all the crumbs are coated in butter.

Arrange 13 whole Biscoff cookies along the inner sides of the 6-inch cake mold, standing them upright.

Press the buttered cookie crumbs firmly and evenly into the base of the mold using a silicone spatula or the end of a rolling pin. Refrigerate to set.

Allow 200g cream cheese to soften at room temperature. Once softened, add 30g sugar and mix until smooth and lump-free using a silicone spatula.

Stir in 50g Biscoff spread until fully combined and set aside.

Whip 250g heavy whipping cream with an electric mixer at medium-low speed until soft peaks form (60% whipped). The cream should hold faint lines but still be slightly runny. Avoid overwhipping.

Gently fold the whipped cream into the cream cheese mixture in batches, mixing until smooth and fully combined.

Soak 10g gelatin sheets in cold water for 5–10 minutes until softened.

Remove the softened gelatin, squeeze out excess water, and dissolve it in 30g hot milk. Stir until smooth.

Pour the gelatin mixture into the cream cheese filling and mix quickly with a spatula to ensure even incorporation.

Add 30g crushed Biscoff cookies and fold gently until evenly distributed.

Pour the cheesecake filling over the prepared crust. Smooth the surface with a spatula.

Gently tap the mold on the counter to release air bubbles. Refrigerate for 2 hours until set.

Heat 150g Biscoff spread by placing it in a bowl over warm water (50–60°C), stirring until smooth and pourable.

Pour the melted spread over the cheesecake, letting it cover the surface evenly for a glossy finish.

Chill the cheesecake in the fridge for another 2 hours to allow the topping to set.

Once fully set, remove the cheesecake from the mold and sprinkle 20g crushed Biscoff cookies on top for decoration.