Break the white chocolate into pieces and heat slowly in a double broiler until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.

Grind the Biscoff to a powder in a blender. Melt the butter and mix with 200 g Biscoff powder.

Line a loose-bottomed baking tin with parchment paper, making sure that it fits tightly. Grease the baking paper thoroughly.

Press the Biscoff mixture firmly to the bottom of the baking tin. Place in the refrigerator to become firm.

Mix the cream with the mascarpone. Fold the white chocolate into the mascarpone using a spatula. Spoon this mixture into the baking tin and put in the refrigerator. Leave the cheesecake overnight to become firm.

Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. Garnish the cheesecake with the rest of the Biscoff powder