Biscuit spread…possibly the best invention after peanut butter. And just like with peanut butter, once I have an open jar in my kitchen I can pretty much say goodbye to the outside world, friends, work, other more nutritious foods until that jar is finished. So to celebrate the awesomeness of biscuit spread I have decided to pimp the heck out if it by making it in to a cheesecake of super biscuity proportions. Get ready to never stop eating cheesecake!RECIPE250g Gingernut biscuits75g melted unsalted butter400g jar of biscuit spread/Speculoos60g icing sugar, sifted500g cream cheesea few extra Gingernuts for crumble toppingTHE CAKE BOOK: http://cupcakejemma.comSUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDmMORE CAKE: http://www.crumbsanddoilies.co.ukMORE FOODTUBE: http://crmbs.co/XLWc