Ingredients

For the Crust:

• 250g Lotus Biscoff cookies (about 2 cups, crushed)
• 100g unsalted butter, melted (about 7 tbsp)

For the Cheesecake Filling:

• 500g cream cheese, softened (about 2 cups)
• 200g Lotus Biscoff spread (about ¾ cup)
• 100g powdered sugar (about ¾ cup)
• 250ml heavy whipping cream, cold (about 1 cup)
• 1 tsp vanilla extract

For the Topping:

• 150g Lotus Biscoff spread, melted (about ½ cup)
• Crushed Lotus cookies for garnish
• Whipped cream (optional)

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Food processor or rolling pin (to crush cookies)