INGREDIENTS: (6 PERS.)
Pie crust

• 150g of emièter Breton palets
• 150g of speculoos
• 70g of melted butter
  Cheesecake cream
• 200g of mascarpone
• 300g of Philadelphia
• 10 cl of full cream
• 2 tablespoons of liquid vanilla
• 100g powdered sugar
  Topping and decoration
• 150g warm speculoos spread
• 3 whole speculoos
• 3 speculoos, warmed
  PREPARATION:
  1- Blend your cookies until you obtain a powder, melt the butter and mix it all together.
  2- Line your 18 cm circle with Rhodoïd for a smoother result then add your preparation and line with the back of the spoon.
  Put in a cool place for 10 minutes.
  3- In a bowl, whip the cold cream and powdered sugar until stiff.
  4- In another bowl, whisk together the Philadelphia, mascarpone and liquid vanilla extract.
  5- Delicately add the whipped cream to your cream.
  6- Pour the preparation on your pie crust and keep in the fridge for at least 6 hours.
  7- Once out of the fridge for decoration add the speculos to the edges of the pie and slightly heat the spread and add it to the center of the cheesecake and decorate with 3 cookies.