Cookie crust :

1. Place the lotus cookies crumbs in a medium bowl with the melted butter and mix with a spoon until the crumbs soaks into the butter.
2. Pour the mixture into a 8 inch / 20 cm pastry circle lined with foil or into a springform pan.
3. Press the mixture onto the bottom of the pan with the back of a tablespoon or the bottom of a glass until you have a smooth, compact crust layer.
4. Place in the refrigerator while preparing the cheesecake.

Biscoff Cheesecake:

1. In a large bowl, put the softened cream cheese with the powdered sugar, vanilla and biscoff spread and mix with an electric mixer for 1 to 2 minutes until smooth.
2. In a separate bowl, whip the cold heavy cream into a stiff whipped cream with an electric mixer.
3. Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth.
4. Pour the cheesecake mixture into the pastry ring over the cookie crust.

Decoration

1. Gently unmold the cheesecake by first running a knife around the edge.
2. Heat a small amount of lotus spread in the microwave and pour it over the top of the cheesecake, smoothing with a spatula to make them fall over the edges.
3. Place the cream cheese, cold heavy cream and powdered sugar in a bowl and beat with an electric whisk for 2 minutes until smooth and firm.
4. Fill a pastry bag fitted with a decorating tip with this frosting.
5. Form swirls on top of the cheesecake and decorate with the lotus cookies and a few crumbs.
6. Serve immediately or store in the refrigerator.
7. Smooth the top with an angled spatula and chill overnight or at least 6 hours.