For the base:

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

For the cheesecake mixture:

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

For the topping:

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

1. Combine the crushed Biscoff biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
2. Pour the cream into a bowl, add the cream cheese and Biscoff spread. Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
3. Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
4. Cover the top with your choice of mixed berries
5. Pop into the fridge for at least for half an hour
6. When you are almost ready to serve the cheesecake, melt the Biscoff spread very gently in a pan. (Don't let it get hot.)
7. Remove the cheesecake from the fridge and, while still in the tin, drizzle the melted Biscoff over the top. (Take care not to touch the cheesecake mixture.)