Prepare the Biscoff Base

1. Crush the Biscoff biscuits into fine crumbs.
2. Combine the crushed biscuits with melted butter and brown sugar in a bowl.
3. Mix until well combined and set aside.

Prepare the Cream Cheese Filling

1. In a separate bowl, loosen the Philadelphia cream cheese using a whisk until smooth.
2. Whip the liquid cream into whipped cream, gradually adding castor sugar and seeds from the vanilla bean until peaks form.

Create the Vanilla Gelatin Mixture

1. In a small saucepan, combine a little water with sugar and the remaining vanilla seeds. Bring to a boil and cook for about 3 minutes.
2. Add gelatin to the mixture, stirring until it completely dissolves.

Combine and Fill the Silpat Cake Mold

1. Pour the gelatin mixture into the cream cheese, mixing well.
2. Gradually fold in the whipped cream until fully incorporated.
3. Pour the creamy mixture into your Silpat Cake Mold.
4. Gently tap the mold on your counter to remove any air bubbles, then place it in the freezer for at least 3 hours.

Add the Biscoff Layer and Freeze Again

1. After the initial freeze, remove the cheesecake from the freezer and top it with the prepared Biscoff base. Smooth the top with a spatula for an even layer.
2. Return the cheesecake to the freezer, this time overnight. This extra freezing time ensures your cheesecake will be easier to unmold and slice.

Serve

1. Take the cheesecake out of the freezer 3 hours before you plan to serve it. This will allow the dessert to thaw and reach the ideal firm, yet creamy consistency.
2. Carefully remove the cheesecake from the Silpat Cake Mold and serve to your delighted guests.

Pro Tips for Perfect Cheesecake

1. Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will make it easier to blend and result in a smoother filling.
2. Chill Properly: Don’t rush the freezing process. Giving the cheesecake ample time in the freezer will make unmolding and slicing much easier.