For the biscuit base, either finely grind the Biscoff biscuits in a food processor or put them in a cling bag and crush them with a rolling pin. Melt the vegan butter in a pan over a low heat. Mix with the biscuit crumbs. Pour into a springform tin (we use one with a diameter of 21 cm) lined with baking paper and press down firmly. Place in the fridge briefly.

For the cheesecake mixture, mix the cream cheese with the yoghurt, icing sugar and Biscoff spread until smooth. Pour everything onto the biscuit base, smooth out and put back in the fridge. Chill there for at least 1 hour.

Place the remaining Biscoff spread in a pan and melt slowly at a low temperature. Pour over the cake and spread evenly by tilting the cake. Put everything back in the fridge and chill again for at least 1 hour or overnight.

Finely grind the remaining Biscoff biscuits (except for one!) and sprinkle over the edge of the cake. Place the last biscuit in the centre of the cake for decoration.