Make the Crust: Place the Biscoff cookies and melted butter in a food processor and pulse until it resembles the consistency of wet sand.

Fill the pan. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass, a rubber spatula, or your hands.

Prepare the filling. Place the cold cream into a large bowl. Using an electric mixer, whip it to soft peaks. In a separate bowl, beat the softened cream cheese until smooth.

Add in the Biscoff spread, powdered sugar, and vanilla extract. Beat it until well combined. Gently fold the whipped cream into the cream cheese mixture until just combined.

Fill and refrigerate. Transfer the cheesecake batter to the chilled crust. Smooth the filling evenly over the crust. Cover it and refrigerate it overnight. The minimum required chill time is 4-6 hours but for a well-set cheesecake, chill this Biscoff dessert overnight.

Serve. When your decadent cheesecake is ready to serve, warm some Lotus Biscoff spread in the microwave on medium power, using 10 second bursts and stirring in between each one. You can also scoop into a nonstick pan on the stovetop and heat over medium-low, stirring frequently. When using either method, gently warm to a thinner consistency for spreading and drizzling over the cheesecake. We recommend to garnish with additional Biscoff cookies on top of the cheesecake.