If using a food processor: Place diced butter in the bowl, lock the lid and set to speed 3 at 60°c for 3 minutes. Add broken biscuits, lock the lid again and blend at speed 11 for 40 seconds. Scrape down the sides and mix well.

If not using a food processor: Crush the biscuits into a powder and melt the butter, then combine.

Place an 18 cm diameter ring on a plate lined with parchment paper.

Line the inner ring with rhodoid for a smoother finish.

Press the biscuit mixture into the ring using the back of a spoon.

Place in the freezer while preparing the cheesecake cream.

In a mixing bowl, combine cold cream with powdered sugar and whip until a semi-firm consistency is reached.

In another bowl, mix St Môret, mascarpone, and vanilla together.

Gently fold the whipped cream into the St Môret-mascarpone mixture until smooth.

Remove the biscuit base from the freezer, pour the cheesecake cream over it, and smooth it out evenly.

Place in the refrigerator for 2 hours.

Heat the speculoos spread in the microwave for about 30 seconds to liquefy.

Remove the cheesecake from the refrigerator and pour the warmed speculoos spread over it, spreading evenly.

Refrigerate again for 4 hours.

Crush 25g of speculoos and sprinkle around the edge of the cheesecake.

Remove the ring and carefully take off the rhodoid. Decorate with crumbs in the center and place 2 biscuits on top.

Chill until serving.