No bake biscoff cheesecake

Instructions

1. Crush the digestive biscuits until fine, using either a food processor or by hand, place in a medium bowl and stir in the melted butter and sea salt.
2. Line a 23cm loose bottomed cake tin with a circle of greaseproof paper. Press the biscuit mixture into the base of the tin into an even layer. Set aside.
3. In a large bowl, add both cheeses and the vanilla seeds. Whip with a handheld electric whisk (you can also do this in a stand mixer if you have one) until light and fluffy.
4. Bit by bit, add the icing sugar until combined and pour the mix on top of the biscuit base and spread evenly with a palette knife or spoon until it has an even smooth top.
5. Heat the Biscoff gently in a small pan to loosen. Dollop warm spread on top of cheesecake and use a toothpick to swirl in.
6. Chill in the fridge for 4-6 hours, serve with Biscoff biscuits crumbled on top.
7. Cooking Tip To remove seeds from Vanilla Pod, cut pod lenghtwise with a small sharp knife. Using the back of the knife or a spoon, scrape seeds from pod. Reserve pod for another use such as adding to a tin of sugar for a lovely vanilla sugar.