Let’s get cooking.
Prepare the bases: set aside the 2 extra biscuits for topping. Crush the 160 g biscuits in a food bag with a rolling pin, or pulse in a food processor, until they resemble fine breadcrumbs.
Mix the crumbs with the 35 g melted butter until evenly damp. Divide between 4 dessert glasses or ramekins, about 250 ml each. Press lightly with the back of a spoon; packing too firmly makes the base difficult to scoop.
Make the filling: beat the 250 g cream cheese, 45 g icing sugar, vanilla and the measured salt in a bowl until smooth, scraping down the sides so no lumps remain.
In a separate bowl, whisk the 150 ml cold double cream until soft peaks form: when you lift the whisk, the cream should hold a mound with a tip that bends over. Stop before it becomes stiff or grainy.
Fold the whipped cream into the cream cheese with a spatula, gently lifting the mixture from the bottom and turning it over until no white streaks remain. Divide between the glasses and smooth the tops.
Cover and refrigerate for at least 1 hour, until the filling is chilled and holds its shape on a spoon. These are soft spoonable desserts, rather than a cheesecake you slice.
Put the 100 g Biscoff spread in a microwave-safe bowl. Warm in 5-second bursts, stirring between each, just until pourable. Let it cool if hot, then divide over the chilled filling.
Crush the 2 reserved biscuits and sprinkle over just before serving so they stay crunchy. Keep the pots refrigerated until needed.
