Combine the crushed biscoff biscuits with the melted butter and press into the bottom of the ramekins, using the back of a spoon to flatten it and really pack it down. Pop into the fridge to chill while you make the topping.

Take a large mixing bowl and add the double cream, cream cheese and Biscoff spread. Whisk until it's very thick – I use an electric whisk but good old fashioned elbow grease works too.

Remove the pots from the fridge and pour over the cheesecake mixture, smoothing the tops with a teaspoon so there are no gaps between the biscuit base and the cheesecake topping. Pop into the fridge for an hour or so so the mixture can firm up a bit.

Melt the Biscoff spread very gently in a pan - you don't want it to get hot, just want it melted. This also works in the microwave, heat in short bursts and stir until it’s melted. Pour the melted Biscoff over the tops of the cheesecakes. Sprinkle the cheesecakes with crushed biscuits around the edge and a whole biscuit in the middle if you want (the more biscoff biscuits the better, in my opinion).

Then leave to set in the fridge for at least 3 hours (or overnight - these make a great make-ahead dessert)