Melt the dairy-free margarine and combine with the crushed Lotus biscuits. Press into the bottom of the spring-form cake tin and place in the fridge to firm up
Whisk together the cream cheese with the icing sugar and vanilla extract until smooth. Cover the chilled base with the cream cheese mixture and place back int he fridge for at least half an hour to chill and firm up.
Gently melt the Biscoff spread - you want it to be liquid but not hot, so something like 15 seconds in the microwave is good.
Spread the melted Biscoff over the cream cheese layer, then place back into the fridge
Next, make the ganache: melt together the chocolate, cream and syrup and stir until smooth. Pour over the set Biscoff layer and level off. Add any decorations you like. Return tot he fridge for at least another hour, but preferably longer, to fully set before serving
