Step 1

Preheat the oven to 150°C (130°C fan-forced). Grease a 23cm springform pan.

Step 2

Process biscuits until fine, reserve 1 tablespoon of the biscuit crumb for decorating. Add Biscoff spread and pulse to combine (the texture should be similar to wet sand).

Step 3

Press the mixture firmly over the base and side of prepared pan. Place on an oven tray and refrigerate while preparing the filling.

Step 4

Combine cream and white chocolate in a small saucepan; stir over low heat until smooth. Cool.

Step 5

Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, then lemon juice. Beat in white chocolate mixture.

Step 6

Pour filling into the pan; bake for 1 hour or until just set. Cool cheesecake in the oven with the door ajar.

Step 7

Refrigerate cheesecake for at least 2 hours before cutting.

Step 8

To decorate, place whipped cream into a piping bag fitted with a 1cm plain tube. Pipe ‘kisses’ over the top of the cheesecake, sprinkle with reserved biscuit crumb. Cheesecake suitable to freeze before decorating.