Prepare the Base:

Crush the Speculoos cookies in a food processor until fine.

Transfer to a bowl and add the melted butter, icing sugar, and salt. Mix until the texture resembles wet sand.

Line a springform pan with parchment paper, making sure to cover the inside well.

Pour the cookie mixture into the pan and press lightly to create an even layer.

Place the pan in the freezer while you prepare the cream.

Prepare the Cream:

Whip the heavy cream until it forms firm peaks.

In a separate bowl, beat the cream cheese with the icing sugar for about 2 minutes.

Add the yogurt and vanilla extract, mixing until smooth.

Gently fold the whipped cream into the mixture.

Reserve about 1 cup of this cream for decoration.

Pour the remaining cream over the frozen cookie base and refrigerate for at least 4 hours, or until set.

Decorate:

Melt the white chocolate (optional for drizzling or shaving).

Transfer the reserved cream into a piping bag fitted with a star tip.

Pipe rosettes on top of the chilled cheesecake just before serving.

Finish with white chocolate decorations and Christmas sprinkles.