Biscoff Nutella NoBake Cheesecake: 20m

Instructions:

1. Combine the finely crushed Biscoff cookies and melted butter in a bowl until the mixture looks like wet sand.
2. Press the mixture firmly into the bottom of the springform pan using the back of a spoon or a flat-bottomed glass, ensuring the edges are packed tight.
3. Place the pan in the freezer for 10 minutes to flash-set the crust while you prepare the filling.
4. In a large bowl, beat the room-temperature cream cheese and powdered sugar until the mixture is smooth and pale.
5. Blend in the Nutella and melted Biscoff spread until the color is uniform and no streaks remain.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cheese mixture using a spatula with a cut-and-fold motion to maintain air.
8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight) to allow fats to crystallize.
10. Once set, pour the melted Biscoff spread and Nutella over the top and garnish with Biscoff cookies.