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.