Line a 8 x 4 inch loaf pan with baking paper, leaving a little of the paper hanging out over the top to make it easy to lift out the cheesecake.
In a food processor, add the biscoff biscuits and crush into fine crumbs. Add the melted butter and mix again until the crumbs are coated and starting to come together.
Tip the crumbs into the loaf pan and using a spoon or your hand, press the crumbs down until an even layer covers the base. Press it down firmly and then set aside in the fridge.
Place the cream cheese into the bowl of a stand mixer with the paddle attachment fitted and begin mixing, slowly before turning up to medium. Whip the cream cheese for at least 5 minutes or until it’s looking really creamy. Stop the mixer and add in the vanilla and biscoff spread and continue to whip for another 5 minutes scraping down the sides and bottom of the bowl to make sure the mixture is beating evenly.
Once this mixture is combined, with the mixer running on medium low, slowly drizzle in the sweetened condensed milk a little at a time. Continue beating until all of the condensed milk has been added and the mixture is smooth.
Pour the mixture into the loaf tin and smooth out evenly with a spoon or spatula. Place the cheesecake into the fridge to set overnight.
To remove the cheesecake from the pan, gently pull the excess paper from the long edge and the cheesecake should come out clean. Melt a little extra biscoff spread in the microwave and drizzle over the top. Cut into 6 slices and enjoy!