Easy Biscoff ‘Cheesecake”

Greek yoghurt, 1 kg
Biscoff biscuits, 20
Biscoff butter, 1/3 cup

Set aside ¼ of the yoghurt in a small container - you won't need it for this recipe, so save it for another use
Press the biscuits lengthwise into the yoghurt. Attempt to have even spacing in between each biscuit.
Spread the biscoff butter over the yoghurt.

Refrigerate for at least 5 hours.