Crust

1. Crush the biscuits into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. Mix the crumbs with the melted butter until they resemble wet sand. Press the mixture firmly into the bottom and up the sides of a springform pan.
3. Place it in the fridge to set while you make the filling.

Make the Filling

1. In a large bowl, mix the room-temperature cream cheese and pistachio spread with a spatula until completely smooth.
2. In a separate, cold bowl, whip the heavy cream and sifted powdered sugar together until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.

Assemble & Chill

1. Pour the filling into the chilled crust and smooth the top.
2. Cover and refrigerate for at least 8 hours, or overnight, until completely set.

Decorate & Serve

1. Once set, carefully remove the cheesecake from the springform pan.
2. Warm the pistachio spread slightly so it’s pourable, then pour it evenly over the top of the cheesecake.
3. Immediately place the red heart candies on top before the spread sets. Slice, serve, and enjoy!