Grease a springform cake mould and line it with butter paper. Keep it aside
Crush 250 gms of biscuits in a food processor and add melted butter in it. Spread this mixture (reserving 2 spoons for decoration)on the butter paper of the cake mould.Keep it in the fridge for 30 minutes.
Beat together biscoff spread and cream cheese till well blended. Whip the chilled and liquefied whipping cream till soft peaks appear add vanilla essence and icing sugar and whip again till stiff peaks appear.Cool it in the fridge for fifteen minutes. Add 3/4 th quantity of whipped cream to the cheese mixture and fold well.
Bring out the cake mould. Layer this cheese mixture on the cake mixture and again keep it in the fridge for 30 minutes. Bring it out and spread some melted biscoff spread on it. Sprinkle 2 spoons of crumbled biscuits on it.
Make rossettes from the remaining cream on the cheese cake. Place some biscuits around the rosettes.Keep it refrigerated till the time of eating!!
