If using a food processor, place the butter in cubes in the bowl and lock the lid. Set to speed 3 at 60°C for 3 minutes. Add broken biscuits, lock the lid again, and mix at speed 11 for 40 seconds. Scrape the sides and mix with a spatula.

If not using a food processor, blend the biscuits into a powder and melt the butter. Mix them together.

Place an 18 cm diameter springform pan on a plate lined with parchment paper, ensuring it's 5 to 6 cm high.

Line the inside of the springform pan with acetate for a smoother finish.

Pour the biscuit mixture into the pan and press down firmly with the back of a spoon.

Place in the freezer while preparing the cheesecake cream.

Pour the cold cream into a mixing bowl with powdered sugar. Whip gradually increasing to maximum speed until you achieve a soft whipped cream.

In another bowl, mix St Môret, mascarpone, and vanilla extract using a whisk.

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

Remove the biscuit base from the freezer and pour in the cheesecake cream, spreading evenly.

Chill in the refrigerator for 2 hours.

Heat the speculoos spread in the microwave for about 30 seconds until liquefied.

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

Chill for another 4 hours.

Blend 25g of speculoos into crumbs and sprinkle around the edge of the cheesecake.

Remove the springform pan and carefully peel off the acetate. Decorate with additional crumbs and 2 speculoos biscuits on top.

Chill until serving.