Blitz the Lotus Biscoff for the biscuit base until fine crumbs form – remove 2 tablespoons of the fine crumbs and set aside for decoration
Melt the butter and add the remaining crushed Lotus Biscoff crumbs and stir until well combined before transferring into an 8-inch//20cm springform pan and pressing down firmly to form an even biscuit base then leave the biscuit base to set the refrigerator whilst the filling is being prepared
In a large bowl add the cream cheese, Lotus Biscoff spread, icing sugar and vanilla extract then whisk until combined and thickened, ensuring that you do not over-whip
Add the double cream and whisk until medium peaks form – medium peaks have formed when the cream can form peaks that hold their shape well when the whisk is lifted but have a slightly curled top
Transferring the filling to the top of the biscuit base and use an offset spatula to create a smooth and even base
Melt the Lotus Biscoff spread in the microwave in 30 second bursts until completely melted and pour on top of the cheesecake – slowly rotate the springform pan until the Lotus Biscoff spread has formed an even layer on top
Allow the cheesecake to set for at least 6 hours or preferably overnight
Once the cheesecake has set use a spoon to add the remaining Lotus Biscoff crumbs around the edges of the cheesecake and add two Lotus Biscoff biscuits in the middle of the cheesecake
Your Lotus Biscoff cheesecakeis ready!