Blitz the Lotus Biscoff biscuits into fine crumbs and mix them with melted butter until well combined. Press this crumb mixture firmly into a 20cm springform tin, then chill in the fridge for 30 minutes to set.

In a large mixing bowl, beat together the cream cheese, icing sugar, Biscoff spread, and vanilla extract until smooth and creamy. In a separate bowl, whip the cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Spread half of the filling over the chilled biscuit base. Add the rest of the filling, smoothing the top with a spatula. Refrigerate for at least 4-6 hours, preferably overnight.

Once set, remove the cheesecake from the tin, drizzle melted Biscoff spread over the top, and decorate with biscuit crumbs or whole biscuits.