Crush the Biscoff biscuits into fine crumbs.

Melt the butter and mix with the crumbs.

Press the mixture into the base of a springform tin and chill for 30 minutes.

Beat the cream cheese, icing sugar, and Biscoff spread together until smooth.

In a separate bowl, whip the double cream to soft peaks.

Gently fold the whipped cream into the Biscoff mixture.

Spread the filling over the biscuit base and smooth the top.

Chill in the fridge for at least 6 hours or overnight.

Before serving, drizzle with salted caramel and top with crumbled biscuits.