Line a 23x33cm (9x13”) pan with baking paper. Blitz the Biscoff biscuits into fine crumbs using a food processor. In a bowl, combine the biscuit crumbs, melted butter, brown sugar, cinnamon, and pinch of salt. Press into the pan and chill for at least 30 minutes.

Mix gelatine powder with cold water in a small bowl and allow it to bloom for 5 minutes. Gently heat until fully dissolved. Set aside to cool.

In a chilled bowl, whip cold heavy cream with an electric mixer until stiff peaks form (3-5 minutes). Set aside.

Beat softened cream cheese with caster sugar until smooth. Add vanilla extract, lemon juice, and salt, mixing well. Slowly pour in cooled gelatine until blended.

Fold in one-quarter of the whipped cream to aerate the filling. Gently fold in the remaining whipped cream until no streaks remain.

Spread the cheesecake filling over the chilled crust evenly. Smooth the top with a spatula. Cover and refrigerate for at least 12 hours.

Whip more heavy cream with icing sugar and vanilla extract until fluffy. Spread or pipe over the set cheesecake and top with fresh berries or icing sugar.

Cut into 18-24 squares and serve chilled, ideally within 12-36 hours of preparation.