Place the Lotus Biscoff cookies in a food processor and pulse until they form fine crumbs. Alternatively, you can place them in a ziplock bag and crush them with a rolling pin.

In a mixing bowl, combine the Biscoff crumbs with the melted butter. Mix well until the crumbs are evenly coated.

Press the mixture firmly into the base of a 20cm (8-inch) springform pan. Use the back of a spoon or a measuring cup to create a smooth, even layer.

Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling. This will help it set and prevent it from crumbling when you add the filling.

In a large mixing bowl, beat the softened cream cheese with the icing sugar until smooth and creamy. Ensure there are no lumps.

In a separate bowl, whip the double cream until stiff peaks form. Be careful not to overwhip, as this can cause the cream to curdle.

Gently fold the whipped cream into the cream cheese mixture.

In a microwave-safe bowl, melt the Lotus Biscoff spread in 30-second intervals, stirring in between, until smooth and liquid.

Add the melted Biscoff spread and vanilla extract to the cream cheese mixture. Gently fold until everything is well combined and the filling is smooth and uniform in color.

Pour the Biscoff cheesecake filling over the chilled Biscoff cookie crust. Spread evenly to ensure a smooth surface.

Cover the springform pan with plastic wrap and place it in the refrigerator to chill for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavors.

Once the cheesecake is fully set, carefully remove it from the springform pan.

Decorate the top of the cheesecake with whole or crushed Lotus Biscoff cookies and a drizzle of melted Biscoff spread, if desired.

Slice and serve cold. Enjoy!