Stir properly at the start, lumps of cream cheese will ruin the texture | Push biscuits in whole, breaking them speeds up sogginess | Chill uncovered for the first 30 minutes if it feels loose, then cover | Digestives or ginger nuts instead of Biscoff | Lemon zest instead of vanilla for a sharper cheesecake vibe | Swap honey for maple syrup or date syrup | Add a thin layer of melted Biscoff spread on top if you want full chaos | Keeps in the fridge for up to 3 days. Biscuits soften more over time, so best eaten day 1–2.