In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits. Keep 2 tbsp of the mixture for the final decoration.
Place the rest of the biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film beforehand to facilitate the unmolding of the cheesecake). Firmly pack the biscuits using the back of a spoon or a glass. Refrigerate while waiting for the rest.
In a bowl or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and speculoos spread.
Separately, whip the whipping cream very firm too.
Place the whipped cream in the previous mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
Place this mixture in the mold, on the biscuit base. Smooth the top with a small spatula. Refrigerate overnight.
Unmold the cheesecake (and remove the Rhodoïd film). Smooth the sides with a spatula.
Heat the spread in the microwave for about 20 seconds: it should become very fluid.
Spoon some of the batter into a small piping bag and drizzle batter all around the cheesecake. For the top of the cheesecake, pour a little batter and smooth with a spatula. Refrigerate 10 minutes.
Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Use the cookie crumbs (set aside at the start) to sprinkle over the cheesecake.
Keep refrigerated until tasting.
This cheesecake will keep in the refrigerator for up to 4-5 days, ideally in an airtight bell.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)