Instructions

1. Prepare the Crust

1. Crush the Lotus Biscoff cookies using a food processor or place them in a ziplock bag and crush with a rolling pin.
2. In a bowl, combine the crushed cookies and melted butter until the mixture resembles wet sand.

1. Press the mixture into the bottom of the springform pan to form an even crust.
2. Refrigerate for 20 minutes to set.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
2. Add the Lotus Biscoff spread and vanilla extract, and beat until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and airy.

3. Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.
2. Smooth the top and refrigerate for at least 6 hours or overnight for the best texture.

4. Add the Topping

1. Once set, melt the Lotus Biscoff spread and pour it over the cheesecake.
2. Use a spatula to spread the topping evenly.
3. Garnish with crushed Lotus cookies and dollops of whipped cream if desired.

5. Serve

1. Carefully remove the cheesecake from the springform pan.
2. Slice with a sharp knife, wiping the blade clean between slices for neat edges.
3. Serve chilled and enjoy!