1-Mix the crushed biscuits with melted unsalted butter until well combined. Press this mixture evenly into a cake tin and chill it in the fridge to set while you prepare the filling.

2-Whisk the double cream, full-fat cream cheese, and caramelized biscuit spread together until the mixture is thick and holds its shape, much like ice cream. Use an electric whisk if you have one to make it easier.

3-Pour the cheesecake filling over the chilled biscuit base and smooth the top for an even finish.

4-Refrigerate the cheesecake for at least 3 hours, or better yet, overnight, to let it firm up perfectly.

5-Just before serving, gently melt the caramelized biscuit spread to avoid overheating, then pour it evenly over the cheesecake while it’s still in the tin. Smooth it with the back of a spoon, making sure not to mix it into the filling.

6-Sprinkle the remaining crushed biscuits around the edge for a nice decoration.

7-Return the cheesecake to the fridge to set for at least one hour before slicing to get clean, neat pieces.