Use a food processor to blitz the digestive biscuits until they resemble a fine crumb. Alternatively you can pop them into a sandwich bag and bash them with a rolling pin. Melt the butter in a saucepan over a medium heat.

Tip the biscuit crumb into a mixing bowl then pour the melted butter in. Mix well until it is well combined.

Pat it down into an 18 cm springform tin and place it into the fridge whilst you get the cheesecake filling ready.

In a large mixing bowl, add the cream cheese, biscoff spread, icing sugar and vanilla bean paste. Use an electric whisk to beat it together until well combined.

In a separate bowl, using a clean whisk, whip the double cream until it reaches stiff peaks.

Fold the whipped cream through the cheesecake mix using the 'figure of 8' method.

Spoon the cheesecake mixture over the cheesecake base.

Use a food processor to blitz the lotus biscuits to a fine crumb, then scatter them over the top of the cheesecake.

Pop it into the fridge for at least 4 hours, but ideally overnight.

Cut it into portions and serve it with a drizzle of melted biscoff spread.