Preparation

• Start by crushing 250g of Lotus Biscoff cookies in a food processor or by placing them in a zip-top bag and using a rolling pin until they're fine crumbs.
• Combine the crushed cookies with 100g of melted unsalted butter in a bowl. Mix until fully combined, resembling wet sand.
• Press the mixture firmly into the bottom of a springform pan, creating an even layer. Chill in the refrigerator for about 30 minutes until set.
• In a large bowl, blend 400g of softened cream cheese, 200g of powdered sugar, and 1 teaspoon of vanilla extract together until smooth and creamy.
• In a separate bowl, whip 300ml of heavy cream until soft peaks form, being careful not to overbeat.
• Gently fold the whipped cream into the cream cheese mixture, then add 100g of Lotus Biscoff spread and carefully combine until uniform.
• Carefully pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
• Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.
• Once set, garnish with additional Lotus Biscoff cookies and drizzle with more spread. Slice and enjoy!