Crush the Speculoos biscuits in a food processor until finely ground.
In a bowl, mix the crushed biscuits with melted butter until well combined. Reserve 200g of this mixture for later.
Press the remaining biscuit mixture into the bottom and up the sides of a springform pan to form a shell. Place in the freezer for 15 minutes.
In a large mixing bowl, whisk together the cream cheese and heavy cream until thick and smooth.
Add the Speculoos spread to the cream cheese mixture and fold until fully incorporated.
Pour the creamy filling into the chilled biscuit shell and spread it out evenly.
Sprinkle the reserved 200g of biscuit mixture evenly over the top, pressing down gently to cover the filling.
Wrap the pan securely in plastic wrap and refrigerate for 6 hours.
To serve, invert the springform pan so the bottom becomes the top, carefully remove the pan, and break into the solid biscuit shell with a spoon.
Cook it hands-free.
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