Lotus Biscoff Cheesecake Delight

1Crush the Lotus Biscoff (1 cup) cookies until fine crumbs are formed.

2In a bowl, mix the crushed cookies with melted butter (½ cup) until well combined.

3Press the cookie mixture into the base of a springform pan to form the crust.

4In a separate bowl, beat the cream cheese (16 oz) until smooth and creamy.

5Add the Lotus Biscoff spread (1 cup) to the cream cheese (16 oz) and mix until fully incorporated.

6Pour the cream cheese (16 oz) and Biscoff spread mixture over the cookie crust in the pan.

7Smooth the top with a spatula to create an even layer.

8Refrigerate the cheesecake for at least 4 hours or until set.

9Before serving, spread an additional layer of Lotus Biscoff spread (1 cup) on top of the cheesecake for extra flavor and decoration.