Decadent Lotus Biscoff Cheesecake

1.Preheat your oven to 160°C (320°F).

2.In a food processor, crush the Lotus Biscoff cookies until they resemble fine crumbs.

3.In a mixing bowl, combine the crushed cookies with the melted butter and mix until well combined.

4.Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

5.In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

6.Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese, and continue to beat until fully incorporated and smooth.

7.In a separate bowl, whip the heavy cream until stiff peaks form.

8.Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.

9.Melt the Lotus Biscoff spread in the microwave for about 20-30 seconds until it is pourable, then fold it into the cheesecake mixture until evenly distributed.

10.Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

11.Refrigerate the cheesecake for at least 4 hours, or overnight, until set.

12.Once set, carefully remove the cheesecake from the springform pan. Top with extra Lotus Biscoff cookies and drizzle with additional melted Lotus Biscoff spread before serving.