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 bottom of a springform pan.

Prepare the cheesecake filling

• Beat the cream cheese with the Biscoff spread and powdered sugar until smooth.
• Fold in the whipped cream gently until fully combined.

Assemble and chill

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

Add the topping

• Pour the melted Biscoff spread over the chilled cheesecake and spread evenly.
• Chill briefly before releasing from the pan and slicing.