Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the Filling!
Melt your biscoff spread for about 20-30 seconds in the microwave, or in a pan till slightly smoother and more runny!
Spread the biscoff spread onto the biscuit base. Set in the fridge whilst you make the ganache!
For the Ganache!
In a heatproof pan, add your double cream and heat till just boiling.
In a separate bowl, add your chocolate (chopped up), butter and biscoff spread and pour on the hot cream. Whisk together till smooth!
If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well.
Pour the chocolate mixture onto the biscoff spread and refrigerate for an hour or two until set firm.
For the Decoration!
Once set, decorate! I melted about 25 more of biscoff spread for a drizzle!
I crushed some biscuit crumbs, and added on some whole biscoff biscuits too!