Step 1: Prepare the Crust

1. Place the Lotus Biscoff cookies in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
2. Transfer the cookie crumbs to a bowl and mix in the melted butter until well combined. The texture should resemble wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or the bottom of a glass to compact it tightly.
4. Chill the crust in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture gently to maintain the airy texture.
5. Microwave the Biscoff spread for 10–15 seconds to soften, then fold it into the filling until well combined.

Step 3: Assemble the Cheesecake

1. Remove the prepared crust from the refrigerator and pour the cheesecake filling over it, smoothing the top with a spatula.
2. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cheesecake to set.

Step 4: Add the Topping

1. Once the cheesecake is set, melt the remaining Biscoff spread in the microwave until it’s pourable.
2. Drizzle the melted spread over the cheesecake, allowing it to cascade over the edges for a decorative effect.
3. Sprinkle crushed Lotus Biscoff cookies over the top for added texture and flavor.

Step 5: Serve and Enjoy

1. Carefully release the springform pan and transfer the cheesecake to a serving plate.
2. Slice and serve chilled.