Line the base of your springform pan with parchment paper.

Crush the Biscoff cookies in a food processor or by placing them in a ziplock bag and crushing with a rolling pin until fine crumbs form.

Combine the cookie crumbs with melted butter in a bowl. Mix until the texture resembles wet sand.

Press this mixture firmly into the bottom of the springform pan to form an even layer. Place in the fridge to set while you make the filling.

In a large mixing bowl, beat the cream cheese, icing sugar, 150 g Lotus Biscoff spread, and vanilla extract until smooth and fluffy using an electric mixer.

In a separate bowl, whip the cold cream to soft peaks.

Fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Spoon the filling onto the chilled cookie base, spreading evenly and smoothing the top.

Cover and refrigerate for at least 4 hours, or until fully set.

Once set, gently run a knife around the edge and remove the sides of the pan.

For the topping, gently warm the 80 g Lotus Biscoff spread in a small saucepan or microwave until pourable (not hot). Pour over the cheesecake, spreading gently to the edges.

Sprinkle the top with crushed cookies and refrigerate for 15 more minutes to set the topping.