Put 200g Biscoff cookies in a blender, and mix till crumbs form and add the melted butter. Mix till you have a sand texture.

Add the crumbs to a 30 x 20 cm rectangular serving dish and by using the back of a spoon, press the crumbs to the bottom to create a smooth layer.

Place in the fridge till needed.

In a mixing bowl, combine the cream cheese, sour cream, vanilla essence and lemon juice. Using a hand whisk, whisk till combined.

In a separate bowl, whip the cream together with the icing sugar till soft peaks form.

Fold the whipped cream into the cream cheese mixture.

Combine the Biscoff spread, milk and cream and stir to a smooth spread.

 Remove the base from the fridge and add half of the Biscoff spread.

Add half of the cream cheese filling, use a spatula to smooth the surface.

Add the other half of the Biscoff spread and end with another layer of cream cheese filling.

Heat the 2 tbsp of Biscoff spread for the top pattern, and draw the Biscoff Spread in stripes all over the top, by using a toothpick, pull the lines by using the toothpick to create a pattern.

Decorate with Biscoff cookie crumbs around the sides. And put a Biscoff cookie in a corner.