Step 1

Release the base of a 20cm springform pan and line with baking paper, allowing paper to overhang the edge. Secure base.

Step 2

Place 200g of the fruitcake in a large bowl. Use clean hands to crumble the cake into small pieces. Add 2 tbs Biscoff Spread and use clean hands to mix until well combined. Press the cake mixture evenly over the base of the prepared pan. Place on a baking tray and in the fridge to chill.

Step 3

Meanwhile, to make the filling, use electric beaters to beat the cream cheese in a large bowl until smooth. Add the condensed milk, cream, Biscoff Spread, rum and vanilla. Beat until smooth. Pour over the biscuit base and place in the freezer overnight.

Step 4

Crumble the remaining fruitcake into a large bowl. Add rum and remaining Biscoff Spread. Use clean hands to mix until combined. Roll the cake mixture into 10 balls. Crush 5 biscuits and place the biscuit crumbs on a plate. Roll the balls in the biscuit crumbs to coat. Store the rum balls in the fridge until ready to use.

Step 5

About 10 minutes before you’re ready to serve, remove the cheesecake from the freezer and set aside at room temperature for 5 minutes. Release from the pan. Cut the remaining biscuits in half then arrange around the edge of the cheesecake with the rum balls. Sprinkle with extra crushed biscuits, slice and serve.