Make the Biscoff cookie crust:

1. Place the crushed Lotus Biscoff cookies in a medium bowl, add the melted unsalted butter, and mix until the crumbs are evenly coated.
2. Pour the mixture into an 8-inch / 20 cm springform pan (or pastry ring lined with parchment). Press firmly into an even layer using the back of a spoon or the bottom of a glass.
3. Chill the crust in the refrigerator while you prepare the filling.

Prepare the Biscoff cheesecake filling:

1. In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and Biscoff cookie butter spread with an electric mixer for 1–2 minutes until smooth and creamy.
2. In another bowl, whip the cold heavy cream (35% fat) to stiff peaks.
3. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth and well combined.
4. Pour the cheesecake batter over the chilled crust, smooth the top with an offset spatula, and refrigerate for at least 6 hours or overnight until set.

Decorate the cheesecake:

1. Once chilled and firm, run a knife around the edge and gently remove it from the pan.
2. Warm a little Biscoff spread in the microwave and pour it over the top, letting it drip slightly down the sides.
3. In a bowl, beat together cream cheese, cold heavy cream, and powdered sugar until thick and smooth.
4. Pipe swirls of frosting over the top and finish with Biscoff cookies and crumbs for garnish.

Serve chilled and enjoy this creamy no-bake Biscoff cheesecake!