Use all ingredients at room temperature. Place the included baking paper on the bottom of a springform pan (approx. 24 cm in diameter). Melt 70 g of butter in a saucepan, remove from heat and stir in the contents of the spiced biscuit mix. Spread the mixture evenly over the base of the pan and press down with the back of a spoon. Chill the base in the fridge for about 10 minutes. In a mixing bowl, beat 200 g of MonChou cream cheese on high speed for 1 minute until smooth. Add 100 ml water and the cake mix, then mix on medium speed until well combined. Fold in 250 ml of whipped cream and beat the mixture for 1½ minutes on medium speed until light and airy. Spread the filling over the chilled base and refrigerate the cake for at least 2 hours to set. Before serving, decorate with fresh fruit or pie filling.