Step 1: Prepare the Crust
• Crush Cookies: In a food processor, crush the Lotus Biscoff cookies until they resemble fine crumbs.
• Mix with Butter: In a mixing bowl, combine the crushed cookies with the melted butter. Stir until well combined.
• Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to set while you prepare the filling.

Step 2: Make the Cheesecake Filling
• Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined.
• Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold in Biscoff Spread: Gently fold the whipped cream into the cream cheese mixture. Then fold in the Lotus Biscoff spread until fully incorporated.

Step 3: Assemble the Cheesecake
• Pour Filling: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
• Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 4: Serve
• Release from Pan: Once set, carefully remove the cheesecake from the springform pan.
• Garnish: Sprinkle crushed Lotus Biscoff cookies on top and drizzle with extra Biscoff spread if desired.
• Slice and Enjoy: Cut into slices and serve chilled.