Whip the cream till stiff peaks. Add in the cheese and blend just till done.

Add the milk into the Biscoff and microwave for 30 seconds or till the Biscoff is slightly melted. Using a whisk, combine well till there are no lumps and is a smooth mixture. Allow to cool.

Add this into the whipped cream cheese mixture along with the brown sugar and beat till combined.

In a large pan (I used a 13x9 inch glass dish), dip the ladyfinger biscuits in the coffee and layer at the bottom. Spread half the mixture over the biscuits. Sprinkle half of the cookie crumbs.

Repeat another layer of coffee dipped biscuits, spread the remaining mixture and top off the with the remaining cookie crumbs.

Cover loosely on the top and refrigerate for a couple of hours till set. Dig in!