Prepare the crust

1. Crush the biscuits or biscoff cookies into fine crumbs. Mix thoroughly with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 20 cm (8‑inch) springform pan. Refrigerate while you make the filling.

Cheesecake filling

1. In a chilled bowl, whip the cold heavy cream with the powdered sugar until soft peaks form. Set it aside.
2. In a separate large bowl, beat the room‑temperature cream cheese with a spatula until smooth. Gently fold in the whipped cream until just combined. Add the chopped candy canes and fold gently to distribute evenly.
3. Remove the crust from the refrigerator. Pour the filling over the crust and spread evenly with a spatula. Smooth the top.Cover and refrigerate the cheesecake for at least 8 hours, or overnight, until completely firm.

Decorate

1. Just before serving, whip the remaining heavy cream with powdered sugar until stable and spreadable. Spread evenly over the chilled cheesecake. Sprinkle with extra chopped candy canes and edible glitter if using.
2. Run a warm knife around the edge of the pan before releasing the springform. Slice and serve chilled.