Method

Biscuit crumb

1. In a pan over medium–high heat, add all crumb ingredients and cook while stirring constantly until the mixture turns golden, toasted, and biscuit-like in texture. This will take several minutes as the mixture dries and crisps. 
2. Remove from the heat and allow to cool completely - it will firm up as it cools.

Filling

3. In a mixing bowl, whisk together the cream cheese, thickened cream, maple syrup, and vanilla paste until thick, smooth, and creamy with no lumps remaining.

Assemble

4. Line a 1L baking tin with baking paper. Press a layer of crumb into the base, followed by a layer of filling. Repeat the layering process (crumb → filling → crumb → filling → crumb), finishing with crumb on top.
5. Refrigerate for at least 6 hours, or ideally overnight, until fully set. Once firm, gently lift from the tin, slice, and serve chilled.