Preheat the oven to 145°C (300°F) and line the sides and bottom of an 8” (20cm) springform pan with parchment paper.

In a food processor, pulse the Biscoff cookies until finely ground. Add the light brown sugar and pulse to combine. Pour in the melted butter and pulse until the mixture is evenly distributed.

Press the crust mixture into the bottom of the springform pan to create an even crust layer. Place the pan in the freezer while preparing the cheesecake filling.

In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and salt. Mix on low using a hand mixer or a large metal whisk until the mixture is smooth and creamy.

Add the Biscoff spread and mix until the mixture is thoroughly combined.

Add the eggs one at a time, mixing well after each addition.

Mix in the heavy cream until the filling is smooth and well incorporated.

Pour the filling over the chilled crust in the springform pan.

Place a small baking dish with hot water on the bottom rack of the oven. Bake the cheesecake in the middle of the oven for about 70 min, or until the edges are slightly puffed and the center is still jiggly.

Turn off the oven and crack open the door. Allow the cheesecake to cool inside the oven for 20 minutes. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill the cheesecake for 5-6 hours or overnight.

Place the gelatin sheet in a cup of cold water to bloom for 5 minutes.

In a saucepan, heat the heavy cream until it starts to simmer.

Into a bowl, add the white chocolate and Biscoff spread. Squeeze the excess water from the gelatin sheet and add it to the bowl.

Pour the hot heavy cream into the bowl and whisk until the mixture is smooth and well combined. Optionally, use an immersion blender for an extra smooth texture.

Cover the bowl with plastic wrap so it touches the surface of the mixture. Refrigerate the mixture for 4-6 hours.

After chilling, use a hand mixer on medium speed to whip the mixture to stiff peaks. Don’t overwhip! Once the mixture starts to become thicker, stop the mixer every few seconds to check if it’s stable enough to hold peaks.

Remove the chilled cheesecake from the springform pan and pipe the white chocolate Biscoff cream on top using a piping bag and a nozzle of your choice.