Make the biscuit base

• Crush the Lotus Biscoff biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base of the springform pan.

Chill the base

• Place the pan in the fridge to firm up the base.

Whip the cream cheese filling

• Beat the cream cheese with the icing sugar and vanilla extract until smooth.
• Pour in the cold double cream and whip until thick and creamy.

Add the Biscoff spread

• Fold the warmed Lotus Biscoff spread through the filling until fully combined.

Assemble and chill

• Spread the filling over the chilled base and smooth the top.
• Refrigerate until completely set.

Decorate and serve

• Drizzle the top with warmed Biscoff spread.
• Scatter the crushed biscuits over the cheesecake and release it from the pan.