Finely blend the lotus cookies with a food processor and add the melted butter, mix and pack the mixture into a springform pan until smooth, then place in the refrigerator.
In a large bowl, mix cream cheese with powdered sugar, vanilla extract and lotus spread with an electric mixer.
In a separate bowl, whip the heavy cream until stiff, then gently fold it into the cream cheese mixture with a spatula until smooth.
Fill a springform pan completely with the mixture on top of the cookie crust and smooth the top, then place in the refrigerator overnight.
Heat some lotus spread to cover the top of the cheesecake, add whipped cream and cookies and place back in the fridge until ready to serve.