Crust

• Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
• Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
• Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Place the springform pan in the freezer for at least 30 minutes.

Cheesecake

• In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
• In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
• Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
• Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.

Toppings

• Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
• Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).

Assemble

• Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.

Serve and enjoy!