• To make the soft biscoff centre, simply place one tablespoon of smooth biscoff spread (or any other caramelised biscuit spread) into a microwaveable dish. Microwave for 10-15 seconds until melted. Pour the melted spread into silicone dome moulds or ice cube trays. Alternatively, spoon the spread onto a little plate and place in the freezer to firm up for around 10 minutes. This will make the spread more manoeuvrable and you will be able to roll it into two small balls using your hands. Once rolled, keep in the freezer until needed. 

To make the cheesecake

• Place the single soya cream into a bowl. Using an electric whisk, whisk the cream until fluffy, for around 5 minutes. Slowly add in the sugar and cream cheese and continue whisking until smooth. 
• Stir in the crushed biscoff biscuits then divide the mixture between two metal or silicone dessert domes or ramekins. Top each one with the frozen biscoff spread dome/ball, pushing it in to ensure the top is nice and even (it will be flipped onto a plate so use a palette knife to smooth out the top if needed). 
• Place the domes/ramekins into the freezer for at least 3 hours. 
• Take the cheesecakes out of the freezer and tip upside down and onto a plate. If the cheesecake is stuck to the mould and doesn't want to come off, use a kitchen blowtorch or a lighter to heat the moulds to soften the cheesecake so that it comes out easily. Leave the cheesecakes for at least an hour to defrost.
• Scatter the remaining crushed biscuits around the dessert.

For the chocolate shard

• Melt the chocolate. Line a plate with baking parchment then using a spoon, spread the melted chocolate onto the paper. Place in the freezer for 15 minutes to set. Once set, gently peel the chocolate off the parchment paper, break into a couple of shards and place on top of each cheesecake.