For the base:

For the cheesecake mixture:

For the topping:

• 200 g Digestive biscuits, Crushed
• 80 g Unsalted butter, Melted

• 300 ml half fat double cream
• 400 g Reduced fat cream cheese
• 200 g Biscoff spread

• 150 g Biscoff spread, Melted
• 50 g of Mixed fruits