Carefully cut the Easter Egg in halves, creating 2 cup/bowl like openings.
For the biscuit base, crush the Biscoff biscuits and layer them at the bottom of the Easter Egg halves, creating a firm base. No need for butter; little at a time add the Biscoff spread for necessary binding.
In a mixing bowl, combine the cream cheese, double cream, icing sugar, Biscoff spread, and a pinch of salt.
Whip the mixture until it forms stiff peaks.
Carefully spoon the Biscoff cheesecake mixture into the Easter Egg halves, ensuring even distribution. Smooth the top with a spatula.
