Biscoff Cheesecake

For the base

• 150 g (5 oz) Biscoff biscuits
• 100 g (7 <

1. Grind all the base ingredients in a food processor then press onto the base and sides of a dry 26cm (10in) round cake tin.
2. Separate the eggs and whisk the whites with 2 tablespoons of sugar until they form soft peaks. In a food processor, mix the yolks with the cream cheese, cornflour and the rest of the sugar until smooth.
3. Fold a third of the whites