You will need:

• 450g cream cheese
• 226g butter
• 226g icing sugar
• 2 tsp of vanilla essence
• 2 tsp of lemon juice
• 660g Biscoff spread
  

1. Make cookie pie as directed and spread out in 20cm round tin
2. Bake as instructed and place in fridge to cool down
3. Now make cheesecake: mix all wet ingredients and whip cheesecake until creamy
4. Add icing sugar and biscoff mix until whipped
5. Place cheesecake layer on top of cookie base.