Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.

Place the Biscoff crumbs (either crush them in a Ziploc bag with a rolling pin or place them in your food processor to blitz them in seconds!) into a large bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.

Tip the biscuit crumbs into your lined tin and press into the pan until smooth and level. Place in the oven for 10 minutes, until the top is slightly crisp to the touch.

Whilst the crust is baking, make the cheesecake: Place cream cheese, sugar, spices and salt into a large bowl and beat until light and fluffy, about 1 minute on med-high speed.

Add in the vanilla extract, eggs and pumpkin and mix on a medium speed until well incorporated and smooth, about 45 seconds.

Once the crust is baked, pour the cheesecake mixture all over the crust and smooth over with the back of a spoon.

Place in the oven for 25-30 minutes until the edges are slightly firm and the centre is just set, but has a slight wobble if you shake the pan. An inserted skewer should come out clean as well.

Leave to cool in the pan completely, before slicing into 9-12 bars.

Cheesecake bars will keep in an airtight container, in the fridge, for 3 days.